Pumpkin Swirl German Cheesecake

Light pumpkin flavor, and it looks pretty with the swirls. I brought this to church- it was gone and everyone wanted my recipe. I just made it up based on my favorite cheesecake recipe. You must soften the cream cheese, or else you will have chunks that don't mix in. I get 12 small slices from a 8" springform pan. I also like to make a 9x13 pan and slice it into small cubes, so you get about 60 small cubes from a pan, which will serve about 20 people.

• Ready In: 1 hr 10 mins
• Yields: 1 cheesecake

Ingredients

• 4  eggs, divided
• 24  ounces cream cheese, softened (3 packs)
• 1  cup sugar, divided
• 2  tablespoons flour
• 1  tablespoon vanilla
• 2  tablespoons milk
• 1  cup pumpkin
• 1  tablespoon pumpkin pie spice
• 1  pie crust, of your choosing

Directions

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.