Begin by preheating your oven to 350 degrees F (175 degrees C). In a medium mixing bowl, combine the crushed gingersnap cookies, chopped pecans, and melted butter. Press this mixture firmly into the bottom and approximately 1 inch up the sides of a 9-inch springform pan. Bake the crust in the preheated oven for 10 minutes and then set it aside to cool.

In another medium bowl, blend the softened cream cheese, ½ cup of sugar, and vanilla extract until smooth and creamy. Incorporate the eggs, one at a time, ensuring each is fully integrated before adding the next. Reserve 1 cup of this cream cheese mixture for later use. To the remaining mixture, add ¼ cup of sugar, canned pumpkin, cinnamon, and nutmeg, mixing until well combined.

Pour the pumpkin-flavored batter into the cooled crust. Using a spoon, drop dollops of the reserved cream cheese mixture onto the top of the pumpkin layer. Employ a knife to gently swirl the two mixtures together, creating a beautiful marbled effect.

Bake the cheesecake for 55 minutes, or until the filling has set. Once done, carefully run a knife around the edge of the pan to loosen the cheesecake. Allow it to cool before removing the rim of the springform pan. For the best flavor and texture, refrigerate the cheesecake for a minimum of 4 hours before serving.