Cheesecake ( pumpkin swirl )

12 Servings

Ingredients

Quantity	Measure	Ingredient
2	cups	Vanilla Wafer Crumbs
1	teaspoon	Vanilla
¼	cup	Margarine, Melted
3		Eggs
16	ounces	Neufchatel Cheese, Softened
1	cup	Canned Pumpkin
¾	teaspoon	Cinnamon
¼	teaspoon	Ground Nutmeg
¾	cup	Sugar

Directions

Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, ½ cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350øF for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese.