Yield: 12 Servings
Measure | Ingredient |
---|---|
2 cups | Vanilla Wafer Crumbs |
1 teaspoon | Vanilla |
¼ cup | Margarine, Melted |
3 \N | Eggs |
16 ounces | Neufchatel Cheese, Softened |
1 cup | Canned Pumpkin |
¾ teaspoon | Cinnamon |
¼ teaspoon | Ground Nutmeg |
¾ cup | Sugar |
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.