Sugar Free Pumpkin Swirl Cheesecake

1/2 C. ground hazelnuts or almonds (grind, then measure)
1/2 C. vanilla whey powder (sugar free)
2 T. I Can't Believe It's Not Butter spray
2 8 oz. packages neufchatel cheese (low fat cream cheese), softened
1/4 C. Splenda (the kind that measures like sugar)
2 t. Stevia powder
1 t. vanilla extract
2 eggs
3/4 C. canned pumpkin
1 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1/2 t. ground ginger

Preheat oven to 300 degrees. Combine ground nuts and whey powder in a small bowl. Add the ICBINB spray and mix well. Press mixture into the bottom of an 8" springform pan. Combine cream cheese, Splenda, stevia, and vanilla in blender until well mixed. Add eggs, one at a time, and stir well after each addition. Remove half a cup of the mixture and set aside. To remaining mixture, add pumpkin and spices, stir well. Pour pumpkin mixture into springform pan, careful not to upset the nut mixture from the bottom. Add spoonfuls of the set aside mixture on top of the pumpkin, swirl with a knife without mixing in the crust. Bake at 300 degrees for 30 - 45 minutes, removing when the center is almost set. Cool for 2 hours, run a knife around the inside of the ring to separate the cake. Remove the outside ring and chill several hours or overnight. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user ALIFIT.