Pumpkin Swirl Cheesecake

• 2 graham cracker pie crust
• 24 ounces cream cheese
• 1 cup sugar
• 1 teaspoon vanilla
• 3 eggs
• 1 cup canned pumpkin
• 1 teaspoon ground cinnamon
• 14 teaspoon nutmeg
• 1 dash ground cloves

1. Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well blended.
2. Add eggs, one at a time mixing on low speed after each addition just until blended.
3. Reserve 1 1/2 cups of the plain batter.
4. Stir remaining 1/4 cup sugar , pumpkin and spices into remaining batter.
5. Spoon 1/2 of the pumpkin batter over crust; top with spoonfuls of 1/2 of the reserved plain batter.
6. Repeat layers.
7. Cut through batters with knife several times for marble effect.
8. Bake at 325 degrees for 55 minutes or until center is almost set.
9. Refrigerate for 4 hours or overnight before serving.

graham cracker pie crust, cream cheese, sugar, vanilla, eggs, pumpkin, ground cinnamon, nutmeg, ground cloves

Taken from www.food.com/recipe/pumpkin-swirl-cheesecake-332119 (may not work)