Guilt-Free Pumpkin Swirl Cheesecake
Crust:
1-1/2 boxes SnackWell's cinnamon graham snacks, crushed
4T brown sugar
4T flour
1/2 cup apple juice -concentrate- (not apple juice!)
Filling:
1-1/2 cups yogurt cheese
1/4 cup nonfat yogurt
3/4 cup granulated sugar
1 tsp. vanilla extract
6 T nonfat liquid egg substitute (Egg Beaters)
1 tsp. brandy extract (or Frangelico liqueur)
1 cup pumpkin puree (not solid pack - A)
1 tsp. Schilling Apple Pie spice
(or 3/4 t cinnamon + 1/4 t nutmeg + pinch allspice)
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, 1/2
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 on 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 - A) 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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