1. Cream together cream cheese, 3 eggs, 3/4 cup sugar, flour, vanilla, and milk. I like to beat after adding each ingredient, but that is not necessary. 2. Pour 2/3 of the batter onto crust (in a 9x13 or 8" springform pan.). 3. Mix pumpkin, egg, and 1/4 cup of sugar into remaining batter. Stir in pie spice, or sprinkle in a little cinnamon, nutmeg, and ginger. 4. Carefully swirl over batter, swirling gently with a knife to get a neat pattern. 5. Bake at 450* F for 10 minutes. Reduce heat to 250* and continue baking for 50-60 minutes. 6. Cool completely, and store in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
