Popular in Food

No-Bake Pumpkin Swirl Cheesecake

Instead of traditional pumpkin pie, try this pretty dessert for your holiday dinner. A narrow, thin-bladed spatula or a table knife works best for swirling the layers.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
3.5 by 48 people
96K views
Rate me!
  • Makes: 12 servings
  • Prep: 45 mins
  • Chill: overnight

No-Bake Pumpkin Swirl Cheesecake

Directions

  1. 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.
  2. For filling, 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges. Makes 12 servings.

From the Test Kitchen

Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.

*Sugar Substitute:

Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow package directions to use amount equivalent to 1/2 cup sugar.

Blogger Variation by Ashton Swank of Something Swanky

For Ashton's version, add a teaspoon of cinnamon to the crust in Step 1 and add a heaping tablespoon of cinnamon to the cheesecake swirl in Step 3.

Nutrition Facts (No-Bake Pumpkin Swirl Cheesecake)

  • Per serving:
  • 179 kcal cal.,
  • 7 g fat
  • (4 g sat. fat,
  • 23 mg chol.,
  • 331 mg sodium,
  • 19 g carb.,
  • 1 g fiber,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Similar Recipes

close
close
close
close
close

Loading... Please wait...

I Did It!
Share on Facebook
Uh oh! Please pick a jpg at least 600x600px. Done close
Choose Cancel close
Share on Facebook
Uh oh! Your photo failed to upload. Please try again or visit your profile.
Done Cancel close
No one has shared their photo yet.
close