his whole disgusting mess made it as far as the trash can. Gross! The facts are these:- This recipe calls for fat free cream cheese. That's not a real thing. That's a clumpy, wobbly, shiny blob of sadness. Certainly nothing that belongs in a cheesecake.
- I LOVEY orange anything, but omg, the orange peel and juice in this recipe overwhelmed the e-n-t-i-r-e can of pumpkin puree AND the teaspoon of pumpkin pie spice. Boo, orange.
- The gelatin is a novel idea for getting the uncooked cream cheese to stand firm and deliver, but the shiny, jello-mold essence is just awkward.
- Finally, when you feel compelled to double the sugar content in a dessert because you don't really taste anything in particular, which I did, take it as a sign. Either you need to stop watching network TV, or throw away what you're mixing. In fact, why not play it safe and go ahead and do both.
Therefore, good friends, I cannot recommend this recipe. I tried it, though, and I do hope you'll keep trying similar recipes and let me know if you find a good one!
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 packages 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.
*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.
Make-Ahead Directions: Prepare as directed through Step 5. Cover and chill for up to 24 hours. Serve as directed in Step 6.
Nutrition Facts
* Servings Per Recipe 12 servings
* Calories179,
* Total Fat (g)7,
* Saturated Fat (g)4,
* Cholesterol (mg)23,
* Sodium (mg)331,
* Carbohydrate (g)19,
* Fiber (g)1,
* Protein (g)9,
* Other Carbohydrates (d.e.)1.5,
* Fat (d.e.)1.5,
* Percent Daily Values are based on a 2,000 calorie diet
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