Yield: 12 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Vanilla wafer crumbs |
| 1 teaspoon | Vanilla |
| ¼ cup | Margarine, melted |
| 3 eaches | 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 350f 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.