| 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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