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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.