Pumpkin Swirl Cheesecake

By mamacasma

Ingredients

• 2 cups vanilla wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 1/4 cups sugar, divided use
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup canned pumpkin
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350°F (175°C).
2. Combine vanilla wafer crumbs and butter. Press into the bottom and just up the sides of a 9-inch springform pan; set aside.
3. In a bowl, combine cream cheese, 1/2 cup of the sugar and vanilla; mix at medium speed with an electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup of this cream cheese mixture. To the remainder, add pumpkin, remaining 3/4 cup sugar, cinnamon and nutmeg; mix well.
5. Layer half of the pumpkin mixture over the crust, spread on the reserved cream cheese mixture and top with the remaining pumpkin mixture. Swirl a knife through the batter several times without touching the crust for a marbled effect. Bake for 55 minutes or until set.
6. Loosen cake from the rim of the pan; cool before removing from the pan. Refrigerate before serving.