| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Philadelphia | Desserts, Cakes | 12 | Servings |
INGREDIENTS
| 2 | c | Vanilla wafer crumbs |
| 1 | ts | Vanilla |
| 1/4 | c | Margarine, melted |
| 3 | Eggs | |
| 16 | oz | Neufchatel Cheese, softened |
| 1 | c | Canned pumpkin |
| 3/4 | ts | Cinnamon |
| 1/4 | ts | Ground nutmeg |
| 3/4 | c | Sugar |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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