Pumpkin Swirl Cheesecake

• 2 c. vanilla wafer crumbs
• 1/4 c. Parkay margarine, melted
• 2 (8 oz.) pkg. light Philadelphia brand Neufchatel cheese, softened
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 1 c. canned pumpkin
• 3/4 tsp. cinnamon
• 1/4 tsp. ground nutmeg

1. Combine
2. crumbs
3. and
4. margarine;
5. press onto bottom and sides of a 9-inch spring-form pan.
6. Combine Neufchatel cheese, 1/2
7. cup sugar and vanilla, mixing at medium speed on electric mixer
8. until well
9. blended.
10. Add
11. eggs, one at a time, mixing well
12. after each
13. addition.
14. Reserve
15. 1 cup Neufchatel cheese mixture;
16. add pumpkin, remaining sugar and spices to remaining Neufchatel cheese
17. mixture.
18. Mix well.
19. Layer half of pumpkin mixture
20. and half
21. of
22. Neufchatel
23. cheese mixture over crust. Repeat
24. layers. Cut
25. through
26. batter with knife several times for
27. marble effect. Bake at 350u0b0 for 55 minutes.
28. Loosen cake from rim of pan; cool before removing rim of pan.
29. Chill.

vanilla wafer crumbs, parkay margarine, light philadelphia, sugar, vanilla, eggs, pumpkin, cinnamon, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=655953 (may not work)