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Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake

Pumpkin Swirl Cheesecake


2 cups vanilla wafer crumbs
¼ cup butter or margarine, melted
2 – 8oz. containers cream cheese
¾ cup sugar
1 tsp. vanilla
3 eggs
1 8oz. container Herkimer ® Pumpkin Spread


Combine wafer crumbs and butter, and press into bottom and sides of 9 inch springform pan. Combine cream cheese, ½ cup of sugar and vanilla. Mix at medium speed until well blended. Add eggs one at a time, mixing well. Reserve 1 cup of cheese mixture. Add Herkimer® Pumpkin Spread and remaining sugar to reserved cheese mixture and mix well. Layer half of pumpkin mix and half of cheese mix over crust and repeat until there are two layers. Cut through batter with knife to create marble effect. Bake at add to springform pan using a circular motion. Use a knife to pull through to create swirl effect. Bake in preheated 350 degree oven for 55 minutes or until firm. Remove from springform pan when cool and serve.

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