RECIPE FROM "SANDY'S
Pumpkin Swirl Cheesecake
2 8-oz. packages Neufchatel or cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
1 cup canned pumpkin
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
(1 teaspoon pumpkin pie spice may be substituted for cinnamon and nutmeg)
2 cups Vanilla wafer crumbs
1/4 cup butter or margarine, melted
Combine crumbs and margarine; press onto bottom and sides of 9-inch springform pan.
Combine neufchatel cheese, 1/2 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 and half of Neufchatel cheese mixture over crust; repeat layers.
Cut through batter with knife several times for marble effect.
Bake at 350 degrees, 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill and serve.
Makes 10 to 12 servings.