Pumpkin swirl cheesecake

Pumpkin swirl cheesecake

Ingredients/Components

• sugar - 3/4 c
• cinnamon - 3/4 tsp
• eggs - 3 item
• vanilla - 1 tsp
• vanilla wafer crumbs
• pkg - 2 oz
• canned pumpkin - 1 c
• ground nutmeg - 1/4 tsp
• Parkay margarine, melted - 1/4 c

How to make pumpkin swirl cheesecake:

Crust:2 c. vanilla wafer crumbs1/4 c. Parkay margarine, melted Combine crumbs and margarine. Press onto bottom and sides of 9-inch spring-form pan.

Combine cheese, 1/2 cup sugar and vanilla, mixing at medium speed; add eggs, one at a time, mixing well after each addition. Reserve 1 cup cheese mixture. Add pumpkin, remaining sugar and spices to remaining cheese. Mix well. Layer 1/2 of pumpkin mixture and 1/2 cheese mixture over crust. Repeat layers. Cut through batter with knife several times for marble effect. Bake at 350° for 55 minutes. Loosen cake from rim of pan. Cool before removing rim of pan. Chill. Makes 10 to 12 servings.

Recipe categories: Cheesecake, Desserts, Oven.