6

Pumpkin Swirl Cheesecake

Total Time
5 hr
Prep
25 min
Cook
1 hr 5 min
Serves
12
Difficulty
Easy
You can create a decorative pattern with cookie crumbs using a store-bought cake stencil or just sprinkle the crumbs evenly around the edges of the cake.
Ingredients

pumpkin puree

15 oz, canned

sugar

½ cup(s)

pumpkin pie spice

1½ tsp

table salt

½ tsp

egg(s)

3 large

fat-free half-and-half

¾ cup(s)

low fat cream cheese

5 oz, Neufchâtel

cream cheese

3 oz, regular

sugar

¼ cup(s)

egg(s)

1 large

vanilla extract

½ tsp

chocolate wafer(s)

6 item(s), crushed into coarse or fine crumbs

Instructions

  1. Preheat oven to 350°F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with cooking spray.
  2. To make pumpkin filling, in a large bowl, whisk together pumpkin puree, 1/2 c sugar, pumpkin pie spice and salt. Gently whisk in 3 eggs, one at a time, until blended; whisk in half-and-half. Pour into prepared pan; spread into an even layer.
  3. To make cheesecake filling, in another large bowl, with an electric mixer on medium-high speed, beat both cream cheeses and 1/4 c sugar until smooth; beat in 1 egg and vanilla. Pour into pan over pumpkin layer; swirl with a knife to slightly combine layers.
  4. Bake until filling is set along edge but jiggles slightly in center, about 1 hour 5 minutes. Transfer to wire rack and let cool in pan to room temperature.
  5. Cover pan with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. To serve, run a small thin knife around side of cheesecake; release and remove side of pan.
  6. Decorate top of cake with crushed cookies. Slice into 12 pieces and lift each piece off parchment as you serve.
  7. Serving size: 1 slice

A happier, healthier you starts here