- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 140.3
- Total Fat: 10.2 g
- Cholesterol: 32.1 mg
- Sodium: 265.0 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.1 g
- Protein: 5.0 g
Chocolate-Orange-Pumpkin Jack-O-Lantern Layered CheesecakeSubmitted by: KALORIE-KILLAH
IntroductionA fun cheesecake for Halloween! A fun cheesecake for Halloween!
2 packages (8 ounces each) Philadelphia 1/3 Less Fat cream cheese
3/4 cup canned pumpkin (NOT pumpkin pie filling)
1/2 cup Egg Beaters egg substitute
1/3 cup crushed Honey Maid graham crackers
12 packets of Truvia
1/2 teaspoon vanilla extract (REAL, not imitation)
1/2 teaspoon orange extract (REAL)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons and one teaspoon of unsweetened cocoa powder
Whisk cream cheese, Truva, and vanilla in a arge bowl until well-blended (use an electric mixer if possible). Add egg substitute and mix on low speed.
Remove 1 cup of the batter into another medium bowl.
For the mixture in the ORIGINAL bowl, stir in nutmeg, cinnamon, and pumpkin.
For the mixture in the NEW bowl, add orange extract 2 tablespoons of the cocoa powder and mix until combined.
Spray a 9-inch pie or cake plate with cooking spray and sprinkle the bottom with the crumbs. Pat down evenly.
Pour HALF of the PUMPKIN batter into the pan.
Add ALL of the ORANGE-CHOCOLATE batter into the pan.
Top off with the rest of the pumpkin batter.
Bake for 40 minutes or until center is almost set. Cool completely.
While cake is cooling, cut out a Jack-O-Lantern face of your choice in a piece of paper to use as a stencil. When cake is cooled, arrange the stencil on top of the cake.
Using a fine sifter, dust the remaining 1 teaspoon of cocoa powder over the stencil. When filled in, carefully remove the paper from the cake.
Refrigerate for at least 3 hours before serving.
Nutritional information is for 10 equal servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KALORIE-KILLAH.