Nifty No-bake Pumpkin Swirl Cheese Cake
From mystic_river1 16 years ago
- - to make
- Serves 12
Beautiful, rich and oh so tasty. What a splendiferous Fall dessert this will make. And for your Thanksgiving table, a thing of beauty. Recipe and picture copyrighted:BHG
Ingredients
- l 3/4 cup finely crushed graham crackers shopping list
- 2 tablespoons butter, melted shopping list
- 1 8-ounce package reduced-fat cream cheese (Neufchatel) shopping list
- 1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar shopping list
- 1/2 cup fat-free milk shopping list
- 2 teaspoons vanilla shopping list
- 1/2 teaspoon finely shredded orange peel shopping list
- 2 8-ounce packages fat-free cream cheese shopping list
- 1 15-ounce can pumpkin shopping list
- 1 teaspoon pumpkin pie spice shopping list
- 1 envelope unflavored gelatin shopping list
- 1/4 cup orange juice shopping list
How to make it
- 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.
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- For filling:
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- 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.
- 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.
- 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 and chill overnight before serving. 0
- To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan.
- Cut into wedges.
The Rating
Reviewed by 15 people-
This sounds great. I love pumpkin and the no bake option is even better. My daughter was looking for something like this the other day. I'm going to pass it along. Thanks so much!!
lura
in Welcome To loved it
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5
puddlewonderful
in Beverly Hills Adjacent loved it
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Beautiful and very smart! Never thought of using the gelatin to hold a cheesecake together.
juels
in Clayton loved it
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