Pumpkin swirl cheesecake
12 servings
Ingredients
| Quantity | 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 |
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 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.