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PUMPKIN SWIRL CHEESE CAKE 
2 c. vanilla wafer crumbs
1/4 c. butter, 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

Combine crumbs and butter; press onto bottom and sides of 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. 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 degrees for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
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