As the holiday season is fast approaching, we are here to offer a blood-sugar friendly recipe for our readers to sample from The Diabetic Goodie Cookbook by Kathy Kochan. This Pumpkin Swirl Cheesecake may take a while to bake but prep is incredibly simple and nothing screams fall more than Pumpkin, so give it a try! Pro tip: Make it ahead of time and save yourself some stress the day of your party. Make sure you post pictures using the hashtag #ExperimentEats and tag us on Instagram or Twitter!
Pumpkin Swirl Cheesecake
Ingredients
One 8-ounce (226 g) package nonfat cream cheese, softened
2 cups (454 g) nonfat ricotta
1 cup (245 g) Yogurt Cheese
3 large eggs, at room temperature
¼ cup (48 g) sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 cup (230 g) puréed cooked fresh pumpkin or canned pumpkin
2 teaspoons pumpkin pie spice
1 teaspoon maple extract
1 Oatmeal Crust, baked in a 10-inch (25 cm) springform pan
1. Preheat the oven to 350°F.
2. Combine the cream cheese, ricotta, yogurt cheese, eggs, sugar, cornstarch, and vanilla in a food processor or blender and process until smooth, scraping down the sides occasionally. Remove 2 cups (463 g) of the cream cheese mixture and set aside.
3. Add the pumpkin, pumpkin pie spice, and maple extract to the mixture in the food processor and pulse until blended. Scrape down the sides and pour half of the pumpkin mixture onto the oatmeal crust. Spoon half of the reserved cream cheese mixture over the pumpkin mixture in the crust. Repeat the layers, then gently cut through the batter with a table knife to marble. Be sure not to cut into the crust.
4. Place the pan on the middle oven rack. Place a 13 x 9 x 2-inch (33 x 23 x 5 cm) pan on the bottom rack, below the cake. Fill the pan halfway with hot water to prevent the cheesecake from cracking.
5. Bake for 55 to 60 minutes, until the center jiggles slightly, the sides just begin to puff, and the surface is no longer shiny. Turn off the oven and leave the cake in the closed oven for 2 hours.
6. Remove from the oven and cool on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight.
7. To serve, use a sharp knife to loosen the sides of the cake. Remove the sides of the pan, leaving the cake on the bottom. Place the cake on a serving plate. Cover and refrigerate leftovers.
Makes one 10-inch (25 cm) cheesecake; 10 servings
Per serving (1 slice): 207 Calories, 24 g Carbohydrate, 12 g Protein, 6 g Fat, 67 mg Cholesterol, 249 mg Sodium, 2 g Fiber Exchanges: 1 Starch, 1/2 Nonfat Milk, 1 Fat (1½ Carb Choices)
