Pumpkin Swirl Cheesecake
Yield
1 cakePrep
25 minCook
55 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
vanilla wafer crumbs
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
margarine
melted |
|
| 3 | large |
eggs
|
|
| 16 | ounces |
neufchatel cheese
softened |
|
| 1 | cup |
canned pumpkin purée
|
|
| ¾ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¾ | cup |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
vanilla wafer crumbs
|
* |
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
margarine
melted |
|
| 3 | large |
eggs
|
|
| 462.4 | ml/g |
neufchatel cheese
softened |
|
| 237 | ml |
canned pumpkin purée
|
|
| 3.8 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 177 | ml |
sugar
|
|
Directions
Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan.
Combine Neufchatel cheese, ½ 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℉ (180℃). 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
