Title: Pumpkin Swirl Cheesecake
Categories: Dessert Cake
Yield: 12 Servings
| 2 | c | Vanilla wafer crumbs |
| 1 | ts | Vanilla |
| 1/4 | c | Margarine, melted |
| 3 | | Eggs |
| 16 | oz | Neufchatel Cheese, softened |
| 1 | c | Canned pumpkin |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| 3/4 | c | Sugar |
Combine crumbs and margarine; press into bottom and sides of 9 inch
springform pan.
Combine Neufchatel cheese, 1/2 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.