MMMMM----- Recipe via Meal-Master (tm) v8.03

Title: Guilt Free Pumpkin Swirl Cheesecake
Categories: Cheesecake
Yield: 12 Servings

MMMMM---------------------------CRUST--------------------------------
1 1/2 Boxes SnackWell's cinnamon
- graham snacks;
- crushed
4 tb Brown sugar
4 tb Flour
1/2 c Apple juice concentrate;
- not apple juice!

MMMMM--------------------------FILLING-------------------------------
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
- substitute (Egg Beaters)
1 ts Brandy extract or
- Frangelico liqueur
1 c Pumpkin puree;
- not solid pack
1 ts Apple pie spice -OR-
3/4 ts Cinnamon; plus:
1/4 ts Nutmeg; plus
1 pn Allspice

Preheat the oven to 350?F. Combine the crust ingredients in a food
processor. Lightly spray a 10" 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 sugar, and vanilla extract until well-blended. Add
the egg substitute, 2 tb 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.

Per serving: 0.77 g fat

Recipe by Barry Bluestein & Kevin Morrisey

Adapted FROM: The 99% Fat Free Cookbook

Posted by: Richard Hommel <rhommel@gnn.com>, Oct 30, 1995

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