Pumpkin Swirl Cheesecake

Serves: 12

2 cups vanilla wafers crumbs

¼ cup Parkay Light Margarine melted

2 8-ounce packages Kraft Philly Soft Light Cream Cheese

¾ cup sugar

1 teaspoon of vanilla extract

3 eggs

1 cup Libby's Solid Pack Pumpkin

¾ teaspoon cinnamon

¼ teaspoon nutmeg

Combine crumbs and margarine; press onto bottom and sides of 9" spring form pan.

Combine Neufchatel cheese, ½ cup sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect.

Bake at 350º 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.