"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Pumpkin Swirl Cheesecake Recipe

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This recipe for Pumpkin Swirl Cheesecake, by , is from Family Affair Too! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Jones Bamford
Added: Monday, September 3, 2007


2 c Vanilla Wafer Crumbs
1/4 c Margarine, Melted
16 oz Light Philadelphia Brand Neufchatel Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Nutmeg

Combine crumbs and margarine; press onto bottom and sides of 9-inch spring-form pan.

Combine Neufchatel cheese, 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 for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.




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