Guilt Free Pumpkin Swirl Cheesecake

Directions

1. Preheat the oven to 350xF. Combine the crust ingredients in a food processor. Lightly spray a 10-inch springform pan with cooking spray.
2. Proportionately distribute crust batter along the bottom and up the sides of the pan. Bake for 20 min Leave the oven on.
3. Using an electric mixer at medium speed, beat the yogurt cheese, yogurt, 1/2 c. of the sugar, and the vanilla extract till well-blended. Add in the egg substitute, 2T at a time, mixing well after each addition. Remove 1 c. of the mix and set aside.
4. To the mixing bowl, add in the brandy extract, pumpkin, and spices. Mix well with an electric mixer till all the ingredients are well-incorporated.
5. Pour top one side of the crust. Pour the reserved c. of yogurt mix 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, till hard. (check after 45 min.
6. Remove from oven an place on a cooling rack. Run a knife along the sides of the pan to loosen the cake. Cold for 30 to 40 min*in the pan* and then remove the sides. Refrigeratein the refrigerator for 2 to 3 hrs before serving.