Recipe - Guilt-Free Pumpkin Swirl Cheesecake

CRUST
1 One half Boxes SnackWell's cinnamon
graham snacks, crushed
4 tablespoon Brown sugar
4 tablespoon Flour
One half cup Apple juice concentrate
(not apple juice!)

FILLING
1 One half cup Yogurt cheese
One fourth cup Nonfat yogurt
Three fourths cup Granulated sugar
1 teaspoon Vanilla extract
6 tablespoon Nonfat liquid egg
substitute (Egg Beaters)
1 teaspoon Brandy extract (or
Frangelico liqueur)
1 cup Pumpkin puree
(not solid pack)
1 teaspoon Schilling Apple Pie spice OR
Three fourths teaspoon Cinnamon +
One fourth teaspoon Nutmeg +
pn Allspice

Preheat the oven to 350xF. Combine the crust ingredients in a food
processor. Lightly spray a 10inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of the
pan. Bake for 20 minutes Leave the oven on.

Using an electric mixer at medium speed, beat the yogurt cheese, yogurt,
One half cup of the sugar, and the vanilla extract until wellblended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup
of the mixture and set aside.

To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well
with an electric mixer until all the ingredients are wellincorporated.
Pour top one side of the crust. Pour the reserved cup of yogurt mixture on
the other side. Shake lightly to even the top. With a dinner knife, cut
through both batters several times in a circular motion to create a
marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes.

Remove from oven an place on a cooling rack. Run a knife along the sides
of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and
then remove the sides. Chill in the refrigerator for 2 to 3 hours before
serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini