Pumpkin Swirl Cheesecake

• 2 c. vanilla wafer crumbs
• 1/4 c. margarine, melted
• 2 (8 oz.) pkg. cream cheese
• 3/4 c. sugar
• 1 tsp. vanilla
• 3 eggs
• 1 c. pumpkin
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg

1. Combine crumbs and margarine; press onto bottom and sides of a 9-inch spring-form pan.
2. Combine cream cheese, 1/2 cup sugar and vanilla, mixing at medium speed until well blended.
3. Add eggs, one at a time; mix well after each.
4. Reserve 1 cup cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture.
5. Layer 1/2 pumpkin and half cream cheese mixture over crust; repeat layers.
6. Cut through batter with knife several times for marble effect.
7. Bake at 350u0b0 for 55 minutes.
8. Loosen cake from rim of pan.
9. Cool before removing rim of pan.
10. Chill.
11. Makes 10 to 12 servings.

vanilla wafer crumbs, margarine, cream cheese, sugar, vanilla, eggs, pumpkin, cinnamon, nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=380078 (may not work)