PUMPKIN SWIRL NEW YORK CHEESECAKE

1. HEAT OVER TO 400 DEGREES, SPRAY 12" SPRING FORM PAN WITH COOKING SPRAY & ADD WAX PAPER IF DESIRED FOR EASIER REMOVAL. IN CUSINART, PULSE 12 OZ PACKAGE OF WAFTERS. POUR WAFERS IN BOWL & MIX IN MELTED MARGARINE. POUR CONTENTS INTO SPRINGFORM PAN & PLACE AROUND BOTTOM & UP SIDES OF SPRINGFORM. BAKE IN OVER FOR 8-10 MINUTES.

2. IN LARGE BOWL BEAT CREAM CHEESE, 1 3/4 CUPS OF SUGAR, 3 TBSP OF FLOUR & SALT W/ ELECTRIC MIXER UNTIL SMOOTH.BEAT IN EGGS, EGG YOLKS & MILK ON LOW SPEED UNTIL BLENDED. POUR 1/3 OF MIXTURE INTO CRUST.

3. TAKE 1/2 CAN PUMPKIN, NUTMEG AND CINNAMON & 1/2 CUP CHEESECAKE MIX AND BLEND IN A SMALL BOWL. POUR 3 DOLLUPS OF THE 1/3 MIXTURE IN A PAN. TAKE A TOOTHPICK AND SWIRL AROUND

4.POUR THE REMAINDER OF THE MIXTURE IN SPRING FORM PAN. TAKE 3 MORE DOLLUPS AND PLACE ONTOP AND SWIRL W/ TOOTHPICK

5.BAKE 15 MINUTES

6.REDUCE OVEN TEMP TO 200 DEGREES BAKE 1-1:15 HOURS. CHEESECAKE MAY NOT APPEAR TO BE DONE BUT IF A SMALL AREA IN THE CENTER SEEMS SOFT IT WILL BECOME FIRM AS IT COOLS. A GOOD INDICATOR OF DONENESS IS THE SIDES WILL SLIGHTLY PULL AWAY FROM THE SPRINGFORM PAN & BE SLIGHTLY BROWNED.

7.TURN OFF OVEN & LEAVE CHEESECAKE IN OVEN 30 MINUTES LONGER

8.REMOVE FROM OVEN & LET COOL ON COUNTER FOR AN ADDITIONAL HOUR

9.WITHOUT RELEASING FROM SPRINGFORM RUN A KNIFE ALONG SIDE OF CHEESECAKE TO LOOSEN. REFRIGERATE UNCOVERED ABOUT 3 HOURS, COVER & CONTINUE REFRIGERATING, ATLEAST 9 HOURS, REMOVE FROM SPRINGFORM AND SERVE

10.ENJOY!!!