No Bake Pumpkin Swirl Cheesecake Recipe

No Bake Pumpkin Swirl Cheesecake Recipe

The holidays come with their joys and their memories, but challenges and temptations are always lurking around every corner. Below you’ll find a delicious Pumpkin Cheesecake that will taste just as cook, but not derail you from your health goals. Remember, moderation is always key, not rules and restrictions. Have a phenomenal holiday and let me know what recipes you discover!

No-Bake Pumpkin Swirl Cheesecake

  1. In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.
  2. In a food processor or blender, combine the reduced-fat cream cheese, ¼ cup of the sugar, ¼ cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.
  3. In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining ¼ cup sugar, remaining ¼ cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.
  4. In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.
  5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.
  6. Cover with foil and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges.
  • Tips: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet ‘N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to ½ cup sugar. Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fat Carb choices: 1

This recipe is from Eating Well.

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