MMMMM----- Recipe via Meal-Master (tm) v8.03
  
       Title: Guilt-Free Pumpkin Swirl Cheesecake
  Categories: Cheesecake
       Yield: 12 servings
  
 MMMMM---------------------------CRUST--------------------------------
   1 1/2    Boxes SnackWell’s cinnamon
            -graham snacks, crushed
       4 tb Brown sugar
       4 tb Flour
     1/2 c  Apple juice -concentrate-
            -(not apple juice!)
 
 MMMMM--------------------------FILLING-------------------------------
   1 1/2 c  Yogurt cheese
     1/4 c  Nonfat yogurt
     3/4 c  Granulated sugar
       1 ts Vanilla extract
       6 tb Nonfat liquid egg
            -substitute (Egg Beaters)
       1 ts Brandy extract (or
            -Frangelico liqueur)
       1 c  Pumpkin puree
            -(not solid pack)
       1 ts Schilling Apple Pie spice OR
     3/4 ts Cinnamon +
     1/4 ts Nutmeg +
         pn Allspice
  
   Preheat the oven to 350xF. Combine the crust ingredients in a food
   processor. Lightly spray a 10-inch 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, 1/2 cup of the sugar, and the vanilla extract until
   well-blended. 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
   well-incorporated. 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.
   
   Yield: 12 servings, 0.77g fat each. Filling is modified from _The 99%
   Fat Free Cookbook_ by Barry Bluestein & Kevin Morrisey From: Richard
   Hommel <rhommel@gnn.Com>date: Mon, 30 Oct 1995 13:22:56
  
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