Pumpkin swirl cheesecake

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.

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