Creepy Pumpkin Swirl Low-Fat Cheesecake
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Why I Love This Recipe
The use of pumpkin not only adds festive color and flavor but is also an excellent source of vitamin A, which can help maintain a healthy immune system—perfect for fending off any Halloween ghouls!
Ingredients You'll Need
1 cup (about 10) full graham crackers, crushed
2 tablespoons unsalted butter, melted
1 tablespoon sugar
16 oz low-fat cream cheese, softened
1/2 cup sugar, divided
2 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon unsweetened cocoa powder
Plastic spiders or gummy worms for garnish (optional)
Directions
Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
In a mixing bowl, combine the crushed graham crackers, melted butter, and 1 tablespoon sugar. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese and 1/4 cup sugar with an electric mixer on medium speed until smooth and creamy.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Transfer 1 cup of this cream cheese mixture into a separate bowl and set aside.
To the remaining cream cheese mixture, add the pumpkin puree, 1/4 cup sugar, cinnamon, nutmeg, and cloves. Mix until well combined.
Pour the pumpkin mixture over the prepared crust in the springform pan, spreading it evenly.
Take the reserved plain cream cheese mixture and add the cocoa powder, mixing until fully incorporated.
Dollop spoonfuls of the cocoa-cream cheese mixture over the pumpkin layer. Use a butter knife to swirl the two mixtures together gently, creating a marbled effect.
Bake in the preheated oven for 50-60 minutes or until the edges are set and the center still jiggles slightly.
Turn off the oven, crack the door slightly, and leave the cheesecake to cool in the oven slowly for about 1 hour to avoid cracks.
Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
To serve, release the cheesecake from the springform pan and transfer it to a serving plate. Garnish with plastic spiders or gummy worms for a fun Halloween touch if desired.
Pairs Well With
For an adult Halloween party, pair this cheesecake with a spiced pumpkin ale to enhance the rich pumpkin flavors. For a non-alcoholic option, a warm cup of chai tea would complement the spices beautifully.
Questions, Comments & Reviews
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