Life is short forgive quickly! Kiss slowly, Love truly! Laugh uncontrollable...... And never regret anything that made you smile!

“Laugh as much as you breathe and love as long as you live.”

Friday, October 8, 2010

Pumpkin Cheese Cake

I was looking around at some recipes over at Better Homes and Gardens and I found this cheese cake. I love cheese cake and I thought this one looked really good and easy. I think I might give it a try.

3/4 cup finely crushed graham crackers
2 tablespoons butter, melted
1 8-ounce package reduced-fat cream cheese (Neufchatel)
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1/2 cup fat-free milk
2 teaspoons vanilla
1/2 teaspoon finely shredded orange peel
2 8-ounce packages fat-free cream cheese
1 15-ounce can pumpkin
1 teaspoon pumpkin pie spice
1 envelope unflavored gelatin
1/4 cup orange juice
1. For crust: 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. For filling: In a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 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 1/4 cup sugar, remaining 1/4 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 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. Makes 12 servings.

*Sugar Substitute: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

Nutrition Facts
Servings Per Recipe 12 servings Calories179, Total Fat (g)7, Saturated Fat (g)4, Cholesterol (mg)23, Sodium (mg)331, Carbohydrate (g)19, Fiber (g)1, Protein (g)9, Other Carbohydrates (d.e.)1.5, Fat (d.e.)1.5, Percent Daily Values are based on a 2,000 calorie diet


jenn said...

Oh, cheesecake has got to be my favorite food...I wonder what this one tastes like?

Ann said...

Cheesecake is one of my favorites. I've never tried to make one from scratch though, I've always cheated and used the boxed mix. That one looks really yummy

Lisa said...

What a beautiful swirled top. I've never tried pumpkin cheesecake before but it sounds so good.

Chris said...

OMG that looks SO good !

B Boys Mom said...

I think I'm going to make this next weekend. It sure does look yummy.