Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary test

active:
35 mins
total:
8 hrs 35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 with foil 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.

Tips

Tips: If using a sugar substitute, we recommend Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar. Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fat Carb choices: 1

To make ahead: Prepare as directed through step 5. Cover and chill for up to 24 hours. Serve as directed in step 6.

Nutrition Facts

148 calories; protein 8.9g; carbohydrates 12.2g; dietary fiber 1.3g; sugars 2.6g; fat 7.4g; saturated fat 4.5g; cholesterol 22.7mg; vitamin a iu 6174.2IU; vitamin c 4.2mg; folate 22.7mcg; calcium 111.2mg; iron 0.9mg; magnesium 17.1mg; potassium 209.3mg; sodium 330.9mg.
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