pumpkin swirl cheesecake

pumpkin swirl cheesecake

mom’s recipe

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18 graham crackers, crushed

1/4 cup butter, melted

3 (250 g) packages fat free cream cheese, softened

3/4 cup sugar, divided

1 teaspoon vanilla

3 eggs

1 cup canned pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 dash ground cloves

caramel sauce for top (optional)

heat oven to 350 degrees F. combine graham cracker crumbs and butter. press onto bottom of 9 inch springform pan.  beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. add eggs, one at a time, mixing on low speed after each addition just until blended. remove 1 cup plain batter; place in small bowl. stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. cut through batters with knife several times for marble effect.  bake 45 minutes or until centre is almost set. cool completely.  i store in refrigerator for a day before serving!  when ready to serve, pour caramel sauce on top for extra sweetness!

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