Dessert

Pumpkin Swirl Cheesecake is for Dessert.

Pumpkin Swirl Cheesecake takes 30 minutes to prepare.

Pumpkin Swirl Cheesecake takes 40 minutes to cook.

Pumpkin Swirl Cheesecake makes 8 servings.

The ingredients for Pumpkin Swirl Cheesecake are:

**Make sure all your ingredients are at room temperature for a smooth texture**

Crust:
1 1/2 c. Fiber One cereal
3 tsp. light whipped butter melted (Land O Lakes)
1 tsp. cinnamon
1 tsp. no calorie sweetener (Truvia)

Filling:
2 8oz. packages fat free cream cheese (room temp)
3 oz. fat free sour cream
1 1/2 tbsp. no calorie sweetener (Truvia)
1/2 c. egg substitute
1/2 c. pumpkin pur?e
1/2 tsp. vanilla extract
1 tsp. rum extract
1/2 tsp. cinnamon
3/4 tsp. pumpkin pie spice

Here is how you make Pumpkin Swirl Cheesecake:

Preheat oven to 350 degrees. Line the bottom of a 9in. springform pan with parchment paper, and lightly spray the sides of the pan with nonstick spray.In a food processor, combine all the crust ingredients except the melted butter. Process into fine crumbs. Pour the crumb mixture into a small bowl and pour over melted butter. Mix gently with a fork to combine. Pour crust mixture into the springform pan, and press into the bottom and up the sides. Bake in the preheated oven for 8 minutes. Remove from the oven and set aside to cool.Place a pan of boiling water in the bottom of the oven to create a moist environment for the cake to bake in. Prepare the filling .In a medium bowl, beat cream cheese with a hand mixer on medium speed till smooth. Add sour cream, vanilla, and no calorie sweetener. Mix until fully incorporated, stopping once to scrape the sides of the bowl. Add the egg substitute and mix again till egg is incorporated.Remove 1 c. of the vanilla batter and put in a small bowl. Add rum extract and 1/2 tsp of cinnamon to the remaining vanilla batter. Mix until incorporated and set aside.To the reserved 1 c. of batter, add pumpkin pur?e and pumpkin pie spice. Stir by hand until thoroughly mixed.Pour half the vanilla batter into cooled crust and gently spread to cover the bottom of the pan. Next, pour half the pumpkin batter on top of vanilla batter and spread. Repeat with remaining batters. Use the end of a toothpick or wooden skewer to gently swirl the batters in a decorative pattern.Bake for 28-30 minutes until center is just set. When time is up, turn off the oven and crack the oven door. Leave the cheesecake in the oven for one hour undisturbed. After an hour move to a cooling rack to cool completely.Refrigerate for at least 6 hours before cutting and serving.Serving Size:?Serves 8 generous slices

The nutritional information for Pumpkin Swirl Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 108.4

• Total Fat: 1.1 g
• Cholesterol: 11.9 mg
• Sodium: 452.6 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 6.3 g
• Protein: 10.9 g

The dietary needs meet for Pumpkin Swirl Cheesecake is Low Fat