"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pumkin Swirl Cheesecake Recipe

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This recipe for Pumkin Swirl Cheesecake, by , is from Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chrystal Stiglets
Added: Tuesday, November 7, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 cup graham cracker crumbs
3 TBSP Splenda
3 TBSP Contry Crock light (melted)
5 packages (8oz each) fat free cream cheese, room temperature
3 TBSP flour
1 TBSP vanilla
3 eggs
1 cup fat free sour cream
1/2 can pumpkin puree
pumpkin pie spice


Directions:
Directions:
Mix crumbs, 3 TBSP Splenda and margerine; press onto bottom of springform pan. Bake at 350 for 10 minutes.

Mix cream cheese, 1 cup Splenda, flour, and vanilla with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour some over crust. Leave out enough to make pumpkin cheese swirls. Add pumpkin puree and pumpkin pie spice, mix with mixer, pour over top. Take a spoon and swirl the pumpkin mixture into the regular cheesecake.

Bake 1 hour to 1 hour 10 minutes or until center is almost set. Refrigerate 4 hours or overnight.

Enjoy!!!

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
estimated POINTSŪ values per serving | 3

 

 

 

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