Guilt-free pumpkin swirl cheesecake

12 Servings

Ingredients

Quantity Ingredient
1½ Boxes SnackWell's cinnamon graham snacks, crushed
4 tablespoons Brown sugar
4 tablespoons Flour
½ cup Apple juice -concentrate- (not apple juice!)
1½ cup Yogurt cheese
¼ cup Nonfat yogurt
¾ cup Granulated sugar
1 teaspoon Vanilla extract
6 tablespoons Nonfat liquid egg substitute (Egg Beaters)
1 teaspoon Brandy extract (or Frangelico liqueur)
1 cup Pumpkin puree (not solid pack)
1 teaspoon Schilling Apple Pie spice OR
¾ teaspoon Cinnamon +
¼ teaspoon Nutmeg +
pinch Allspice

Directions

CRUST

FILLING

Preheat the oven to 350xF. 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, 2T 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.

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