Pumpkin Swirl Cheesecake


Serves: 12



2 cups vanilla wafers crumbs

cup Parkay Light Margarine melted

2 8-ounce packages Kraft Philly Soft Light Cream Cheese

cup sugar

1 teaspoon of vanilla extract

3 eggs

1 cup Libby's Solid Pack Pumpkin

teaspoon cinnamon

teaspoon nutmeg


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


Combine Neufchatel cheese, 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 350 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.