Wednesday, November 13, 2013

Pumpkin Swirl Cheesecake Recipe

2 c Vanilla wafer crumbs
1 t Vanilla
1/4 c Margarine, melted
3 Eggs
16 oz Neufchatel Cheese, softened
1 c Canned pumpkin
3/4 t Cinnamon
1/4 t Ground nutmeg
3/4 c Sugar

Combine crumbs and margarine; press into bottom and sides of 9 inch springform 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 350f 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings.
From package of Light Philadelphia Brand Neufchatel Cheese. overnight.
Remove the side of the pan and garnish the top of the cheesecake with the pecans.

Pumpkin Swirl Cheesecake Recipe

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