Pumpkin Swirl Cheesecake
2 Cups vanilla wafer crumbs
1/4 c. butter, melted
2 (8 oz.) pkgs. cream 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 margarine; press onto bottom and sides of 9" 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 cream 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 to 12 servings