Recipes and Cooking No-Bake Pumpkin Swirl Cheesecake 3.4 (39) 1 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 45 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients ¾ cup finely crushed graham crackers 2 tablespoon butter, melted 1 8 ounce package reduced-fat cream cheese (Neufchatel) ½ cup sugar or sugar substitute* equivalent to 1/2 cup sugar ½ cup fat-free milk 2 teaspoon vanilla ½ 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 ¼ cup orange juice Directions 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. 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. 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. 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. 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. 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. Tips 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. Print Nutrition Facts (per serving) 179 Calories 7g Fat 19g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 179 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 23mg 8% Sodium 331mg 14% Total Carbohydrate 19g 7% Protein 9g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.