Pumpkin Swirl Cheesecake

Pumpkin swirl cheesecake

2 cups vanilla wafer crumbs

1/4 cup margarine, melted

2 8-oz pkgs. light neufchatel cheese, softened

3/4 cup sugar

1 tsp vanilla

3 eggs

1 cup canned pumpkin

3/4 tsp cinnamon

1/4 tsp ground nutmeg

Combine crumbs and margarine; press onto 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 350, 55 minutes.  Loosen cake from rim of pan; cool before removing rim of pan.  Chill.  10-12 servings.