No-Bake Pumpkin Swirl Cheesecake

No-Bake Pumpkin Swirl Cheesecake
With the Holidays closing in I thought I would pass along this diabetic friendly dessert. There are various sites with basically the same ingredients but this is the diabetic one. I did see one that used crushed nuts as your pie crust but I went with this one.
This luscious swirled cheesecake dessert is a no bake, mix-and-chill recipe. Plus, each slice is under 200 calories!
MAKES: 12 servings
CARB GRAMS PER SERVING: 19

    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

For crust: 1. 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.

For filling: 2. 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.
Tip

    *Test Kitchen Tip: If using a sugar substitute, we recommend Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Be sure to use package directions to determine product amount equivalent to 1/2 cup sugar.
    Nutrition Facts per serving with sugar substitute: 149 cal., 7 g total fat (4 g sat. fat), 23 mg chol., 331 mg sodium, 12 g carbo., 1 g fiber, 9 g pro. Exchanges: 1 other carbo., 1.5 fatCarb choices: 1

Make Ahead Tip

    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 Per Serving:

    Servings Per Recipe: 12
    Calories: 179
    Protein(gm): 9
    Carbohydrate(gm): 19
    Fat, total(gm): 7
    Cholesterol(mg): 23
    Saturated fat(gm): 4
    Dietary Fiber, total(gm): 1
    Sodium(mg): 331