Pumpkin Swirl Cheesecake
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
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.