Pumpkin Swirf Cheese Cake
|Rolled oats||1 1⁄4 Cup (20 tbs)|
|Firmly packed dark brown sugar||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Pear nectar||1⁄4 Cup (4 tbs)|
|Light vegetable cooking oil spray||1|
|Yogurt cheese||1 1⁄2 Cup (24 tbs)|
|Plain non fat yogurt||1⁄4 Cup (4 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Nonfat liquid egg substitute||6 Tablespoon|
|Liqueur||1 Teaspoon (Frangelico)|
|Pumpkin puree||1 Cup (16 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
Preheat the oven to 350 degrees.
To make the crust, combine the rolled oats, brown sugar, flour, and pear nectar and mix well.
Lightly spray a 9 inch springform pan once with the vegetable oil spray and evenly distribute it with your fingers over the inner surface of the pan.
Scrape the batter (which will be very thick) into the pan.
Pat the top to even it, by hand or using the back of a soup spoon, and bake for 15 minutes.
Remove from the oven to cool.
Leave the oven on.
For the cake, 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, 2 tablespoons at a time, mixing well after each addition.
Remove 1 cup of the mixture and set aside.
To the mixing bowl, add the remaining 1/4 cup of granulated sugar, the Frangelico, pumpkin puree, and the spices.
Mix well with an electric mixer until all the ingredients are well incorporated.Pour atop 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.
Remove from the oven and place on a rack.
Run a knife around the sides of the pan to loosen the cake.
Cool for 30 to 40 minutes in the pan, then remove the sides.
Chill in the refrigerator for 2 to 3 hours before serving.