Pumpkin Swirl Cheesecake
Source of Recipe
weightwatchers.com
Recipe Introduction
serves 8 at 3 points
List of Ingredients
4 sheets of low fat graham crackers, crushed
few sprays of cooking spray
1/2 teaspoon ground cinnamon
2 (8 ounce) packages light or fat free cream cheese, softened
1/2 cup Splenda for baking
1/2 teaspoon vanilla extract
1/4 cup egg substitute
1 egg white
1/2 cup pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup frozen fat free cool whip(optional
Recipe
Preheat oven to 325'. Spray bottom and sides of springform pan. In a large bowl, stir together the graham cracker crumbs, 1/2 teaspoon cinnamon; pour into the bottom of a 9 inch springform pan.
In a large bowl, combine cream cheese, Splenda and vanilla. Beat until smooth. Blend in egg white and egg substitute, beating well after each addition. Remove 1 cup of batter and spread evenly into bottom of crust; set aside. Add pumpkin, cinnamon, pumpkin pie spice to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. Swirl carefully with a knife(or you can just leave it as is)
Bake in preheated oven for 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with fat free whipped topping before serving.
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