Pumpkin Cheesecake

Cheesecake, is there a yummier word? I love cheescake more then chocolate or many sweet options. I decided that this would be a great way to start using up my fresh pumpkin mash. This is one of the easiest cheescakes I have mad as it doesn't require you to whip the egg whites to soft peaks. This is a simple and easy cheesecake. I do not use a graham cracker crust as I don't see the need for it and never have liked it. I read (somewhere?) that "real" cheesecake doesn't have a crust so I like to pretend I do it the proper way. If you do like a graham cracker or gingersnap crust by all means use one but it lifted cleanly out without a crust of any kind. I adapted this from recipzarr.com.

Pumpkin Cheesecake

2 (8 ounce) packages cream cheese
3/4 cup sugar, divided
1 teaspoon vanilla or half a pod
3 eggs
1 cup fresh pumpkin but canned is fine
3/4 teaspoon ground cinnamon I freshly grated this
1/4 teaspoon ground nutmeg I freshly grated this as well

cream 1/2 c sugar with16 oz cream cheese and vanilla.

add eggs one at a time.

after it is smooth remove one cup of batter and set aside

add the pumpkin, remaining 1/4 cup sugar and the spices and whip to thoroughly mix.

put the pumpkin batter in your pan of choice and then pour in a spiral the still white cheesecake you withheld earlier. Swirl the colors using a knife or a chopstick to make a pretty swirl.

Bake 350 degrees for 55 minutes. remove let cool for a few minutes and then pop into the fridge for at least 3 hours but it is even better the next day. WHAT, it has eggs and cream cheese it's like an omelet on a bagel- that counts as healthy. Right? RIGHT????