Pumpkin Swirl German Cheesecake

• 4 eggs, divided
• 24 ounces cream cheese, softened (3 packs)
• 1 cup sugar, divided
• 2 tablespoons flour
• 1 tablespoon vanilla
• 2 tablespoons milk
• 1 cup pumpkin
• 1 tablespoon pumpkin pie spice
• 1 pie crust, of your choosing

1. Cream together cream cheese, 3 eggs, 3/4 cup sugar, flour, vanilla, and milk.
2. I like to beat after adding each ingredient, but that is not necessary.
3. Pour 2/3 of the batter onto crust (in a 9x13 or 8" springform pan.
4. ).
5. Mix pumpkin, egg, and 1/4 cup of sugar into remaining batter.
6. Stir in pie spice, or sprinkle in a little cinnamon, nutmeg, and ginger.
7. Carefully swirl over batter, swirling gently with a knife to get a neat pattern.
8. Bake at 450* F for 10 minutes.
9. Reduce heat to 250* and continue baking for 50-60 minutes.
10. Cool completely, and store in refrigerator.

eggs, cream cheese, sugar, flour, vanilla, milk, pumpkin, pumpkin pie spice, pie crust

Taken from www.food.com/recipe/pumpkin-swirl-german-cheesecake-341957 (may not work)