Guilt-Free Pumpkin Swirl Cheesecake
- 1 1/2 boxes graham crackers/wafers cinnamon, crushed
- 4 tablespoons brown sugar
- 4 tablespoons flour, all-purpose
- 1/2 cup apple juice concentrate
- 1 1/2 cups yogurt cheese
- 1/4 cup yogurt, non-fat
- 3/4 cup sugar granulated
- 1 teaspoon vanilla extract
- 6 tablespoons liquid egg substitute non-fat
- 1 teaspoon brandy extract
- 1 cup pumpkin puree (canned)
- 1 teaspoon apple pie spice
- 1 pinch allspice
- Preheat the oven to 350F (180C).
- 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, 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.
graham crackers, brown sugar, flour, apple juice concentrate, yogurt cheese, yogurt, sugar, vanilla, liquid egg substitute non, brandy, pumpkin puree, apple pie spice, allspice
Taken from recipeland.com/recipe/v/free-pumpkin-swirl-cheesecake-47534 (may not work)