Yield: 12 servings
|2 cups||Vanilla wafer crumbs|
|¼ cup||Margarine, melted|
|16 ounces||Neufchatel Cheese, softened|
|1 cup||Canned pumpkin|
|¼ teaspoon||Ground nutmeg|
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.