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| PUMPKIN SWIRL CHEESECAKE | |
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1 1/2 c. vanilla wafer crumbs 1/4 c. butter, melted 2 (8 oz.) pkg. light Philadelphia brand neutchatel cheese, softened 1/2 c. sugar 3/4 tsp. cinnamon 1/4 tsp. ground nutmeg 1 tsp. vanilla 3 eggs 1 c. canned pumpkin Combine crumbs and butter; press onto bottom and sides of 8-inch springform pan. Combine cream 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 cream cheese mixture; add pumpkin, remaining sugar and spices to remaining cream cheese mixture. Mix well. Layer half of pumpkin mixture and half of cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 degrees for 55 to 70 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10 to 12 servings. | |
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recipe reviews #50235
Sharon (Pennsylvania) says:
Recipe forgot to list amount of 2nd addition of sugar. I used 1/4 cup and it seems to be ok. I had extra pumpkin so I added it, approx 1 1/2 tablespoon. Also, I was out of nutmeg so I used 1 teaspoon pumpkin pie spice. I used graham cracker crust. Put pan of water on lower rack in oven to prevent cracking.
#52619
Danielle (Ohio) says:
I was struggling to find my recipe for this and HERE IT IS....saved my day....Thank you....OUR FAMILIES BEG FOR THIS EVERY YEAR....AND MY EMPLOYEES ASK ABOUT IT EVERY YEAR TOO
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