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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

No-Bake Pumpkin Swirl Cheesecake

Makes: 12 servings
Prep 45 mins Chill  overnight
No-Bake Pumpkin Swirl Cheesecake
Ingredients
  • 3/4  cup  finely crushed graham crackers
  • 2  tablespoons  butter, melted
  • 1 8  ounce package  reduced-fat cream cheese (Neufchatel)
  • 1/2  cup  sugar or sugar substitute* equivalent to 1/2 cup sugar
  • 1/2  cup  fat-free milk
  • 2  teaspoons  vanilla
  • 1/2  teaspoon  finely shredded orange peel
  • 2 8  ounce package  fat-free cream cheese
  • 1 15  ounce can  pumpkin
  • 1  teaspoon  pumpkin pie spice
  • 1  envelope  unflavored gelatin
  • 1/4  cup  orange juice
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.
Nutrition Facts (No-Bake Pumpkin Swirl Cheesecake)
  • Servings Per Recipe 12,
  • cal. (kcal) 179,
  • Fat, total (g) 7,
  • chol. (mg) 23,
  • sat. fat (g) 4,
  • carb. (g) 19,
  • fiber (g) 1,
  • pro. (g) 9,
  • sodium (mg) 331,
  • Other Carb () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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