Pumpkin Swirl Cheesecake
2 cups vanilla wafer crumbs
1 teaspoon vanilla
1/4 cup margarine, melted
16 ounces Neufchatel cheese, softened
1 cup pumpkin, canned
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup 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 350 for 55 minutes. Loosen cake from
rim of pan, cool before removing rim of pan. Chill.
NOTES : Substitute gingersnaps for the vanilla wafers.