Pumpkin Swirl Cheesecake
- 2 C vanilla wafer crumbs
- 1/4 C margarine melted
- 2 pkg cream cheese 8 oz
- 3/4 C sugar
- 1 tsp vanilla
- 3 eggs
- 1 C canned pumpkin
- 3/4 tsp cinnamon
- 1/4 tsp gr. nutmeg
Combine crumbs and marg.; press into bottom and sides of springform pan.
Combine cheese, 1/2 C sugar, and vanilla; mix at medium speed until well blended. Add eggs, one at a time.
Reserve 1 C of cheese mixture; add pumpkin, remaining sugar and spices to remaining cheese mixture. Mix well.
Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers. Cut through batter with knife for marble effect.
Bake at 350° 55 min. Cool in pan; then chill. 10-12 servings.