Pumpkin Cheese Cake

• 2 (8 oz.) pkg. cream cheese, softened
• 3 eggs
• 1 c. sugar
• 1/4 c. almond liqueur or 1 tsp. almond extract
• 1/4 tsp. salt
• 1 (16 oz.) can pumpkin
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• graham cracker crust

1. Press graham cracker crust in spring-form pan.
2. In large bowl with mixer, combine cream cheese, eggs and 3/4 cup of sugar until smooth.
3. Add almond extract and salt.
4. Pour 2 cups of mixture into crust.
5. To remaining cream cheese mixture, blend in pumpkin, cinnamon, nutmeg and remaining sugar.
6. Pour pumpkin mixture over cream cheese mixture.
7. With knife, gently swirl to marble.
8. Bake at 350u0b0 for 35 to 40 minutes or unti cake is almost set.
9. Center will still be soft.
10. Cool completely.
11. Chill 8 hours or overnight.

cream cheese, eggs, sugar, almond liqueur, salt, pumpkin, cinnamon, nutmeg, graham cracker crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421088 (may not work)