- 12
Ingredients
- 3/4 cupFinely Crushed Graham Crackers
- 2 TbspButter, melted
- 1 × 8-oz pkgReduced-fat Cream Cheese, softened
- 1/2 cupSugar, or sugar substitute equivalent to 1/2 cup sugar
- 1/2 cupFat-free Milk
- 2 tspVanilla
- 1/2 tspFinely Shredded Orange Peel
- 2 × 8-oz pkgsFat-free Cream Cheese
- 1 × 15-oz canPumpkin
- 1 tspPumpkin Pie Spice
- 1 Envelope Unflavored Gelatin
- 1/4 cupOrange Juice
Preparation
Step 1
Crust:
In a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture in bottom of an 8-inch springform pan. Chill while preparing filling.
Filling:
In a food processor or blender, combine the 1 package of cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, vanilla, and orange peel. Cover and process, or blend, until smooth. Transfer to a medium bowl and set aside. In the food processor or blender, combine the 2 packages of cream cheese, pumpkin, remaining sugar, remaining milk and pumpkin pie spice. Cover and process, or blend until smooth. In a small saucepan, sprinkle gelatin over orange juice and let stand 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white 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 blade metal spatula or a table knife, swirl pumpkin and white mixtures. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan then remove side of pan. Cut into wedges and serve.
Helpful Tips:
Test Kitchen Tip: If using a sugar substitute, we recommend Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low in bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar