Pumpkin Swirl Cheesecake

Since I don't have a springform pan, the crust recipe was doubled and the filling was divided between two pie pans.

If you have a springform pan, the recipe is as follows.

Ingredients:

Crust:

1 bag ginger snaps, crushed to make 2 cups crumbs

  (if not enough, add some graham cracker crumbs and cinnamon

   to make 2 cups)

1/4 cup smart balance light, not melted

Stir smart balance into the crumbs until it is evenly distributed.

Press into oiled springform pan.

Filling:

1 - 8 oz. package light cream cheese, softened

1 - 8 oz. package fat free cream cheese, softened

3/4 cup sugar

1 tsp. vanilla

3 eggs

1 cup pureed pumpkin

3/4 tsp. cinnamon

1/4 tsp. ground nutmeg

Combine cheese, 1/2 cup sugar & vanilla, mixing at medium speed until well blended.  Add eggs, one at a time, mixing well after each addition.  Reserve 1 cup cheese mix, add pumpkin, remaining sugar and spices to remaining mixture.  Mix well.  Layer pumpkin mixture and plain mixture in pan and swirl with a knife.  Bake at 325 degrees F for 1 hour or until center is almost set.  Remove from oven and let it cool before cutting it.