Pumpkin Swirl Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Vanilla wafer crumbs,
1 tsp: Vanilla,
1/4 cup: Margarine, melted
3: Eggs,
16 ounce: Neufchatel Cheese, softened
1 cup: Canned pumpkin,
3/4 tsp: Cinnamon,
1/4 tsp: Ground nutmeg,
3/4 cup: Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp