Guilt-Free Pumpkin Swirl Cheesecake
Yield
12 servingsPrep
40 minCook
60 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | boxes |
graham crackers/wafers
cinnamon, crushed |
*
|
| 4 | tablespoons |
brown sugar
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
apple juice concentrate
|
* |
| Filling | |||
| 1 ½ | cups |
yogurt cheese
|
* |
| ¼ | cup |
yogurt, non-fat
|
|
| ¾ | cup |
sugar
granulated |
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | tablespoons |
liquid egg substitute
non-fat |
|
| 1 | teaspoon |
brandy
extract |
*
|
| 1 | cup |
canned pumpkin purée
|
|
| 1 | teaspoon |
apple pie spice
|
* |
| 1 | pinch |
allspice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1.5 | boxes |
graham crackers/wafers
cinnamon, crushed |
*
|
| 6E+1 | ml |
brown sugar
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
apple juice concentrate
|
* |
| Filling | |||
| 355 | ml |
yogurt cheese
|
* |
| 59 | ml |
yogurt, non-fat
|
|
| 177 | ml |
sugar
granulated |
|
| 5 | ml |
vanilla extract
|
|
| 9E+1 | ml |
liquid egg substitute
non-fat |
|
| 5 | ml |
brandy
extract |
*
|
| 237 | ml |
canned pumpkin purée
|
|
| 5 | ml |
apple pie spice
|
* |
| 1 | pinch |
allspice
|
*
|
Directions
Preheat the oven to 350℉ (180℃).
Combine the crust ingredients in a food processor.
Lightly spray a 10-inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of the pan.
Bake for 20 minutes Leave the oven on. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, ½ cup of the sugar, and the vanilla extract until well-blended. Add the egg substitute, 2 tablespoons at a time, mixing well after each addition. Remove 1 cup of the mixture and set aside. To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well with an electric mixer until all the ingredients are well-incorporated. Pour top one side of the crust. Pour the reserved cup of yogurt mixture on the other side. Shake lightly to even the top. With a dinner knife, cut through both batters several times in a circular motion to create a marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes.) Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cool for 30 to 40 minutes in the pan and then remove the sides. Chill in the refrigerator for 2 to 3 hours before serving.
