Pumpkin Swirl Cheesecake

We are doing our Thanksgiving dinner with Adams mom, sister and niece today. I really have wanted to make a pumpkin cheesecake, I asked if I could bring it for our dinner. She said that was fine so I searched for a recipe. Since I don't like pumpkin I was looking for a mostly cheesecake with just a swirl of pumpkin, I didn't really have much luck so decide to try a recipe I saw on Melissa's Blog. I changed it a bit to make it more cheesecakey :-)

After getting my first cheesecake in the oven, I was SO proud of myself, after the time was up I went to take it out of the oven and dropped it :-( So it was all twisted and all over my oven :-(

Adam ran to the store and bought the few ingredients I need to make another pie. It was SO work it!!!

Pumpkin Swirl Cheesecake (From: Allrecipes)

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.