Pumpkin Swirl Cheesecake - cooking recipe

Ingredients

2 c. vanilla wafer crumbs
1/4 c. Parkay margarine, melted
2 (8 oz.) pkg. light Philadelphia brand Neufchatel cheese, softened
3/4 c. sugar
1 tsp. vanilla
3 eggs
1 c. canned pumpkin
3/4 tsp. cinnamon
1/4 tsp. ground nutmeg

Preparation

Combine
crumbs
and
margarine;
press onto bottom and sides of a 9-inch spring-form 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 mixture
and half
of
Neufchatel
cheese mixture over crust. Repeat
layers. Cut
through
batter with knife several times for
marble effect. Bake at 350\u00b0 for 55 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.