Amy's Rehabbed Pumpkin Swirl Cheesecake

Ingredients

Cooking Directions

Preheat oven to 350F. Liberally coat an 8-inch spring-form pan with cooking spray.

Crust: Sprinkle crumbs into pan, shaking into an even layer.

Filling: Puree ricotta cheese in a food processor until smooth. Add cream cheese, sugar and 2 tablespoons of the flour; process until smooth, scraping down sides of bowl. Add egg, egg whites, yogurt, vanilla and lemon zest; blend well. Spoon half the batter into a separate bowl. To the remaining batter, add pumpkin, brown sugar, fresh ginger, cinnamon, nutmeg and remaining 2 tablespoons flour; blend well.

Pour about 1 cup of the non-pumpkin filling into the center of the crust. Pour 1 cup pumpkin filling into the center of the non-pumpkin filling. Alternate the remaining batters in the same manner; concentric circles will form as they spread. To create a marbled effect, gently swirl a knife or skewer through the fillings.

Bake until the cake is set but the center still jiggles, about 50 minutes. Remove the cake from the oven and transfer to a rack. Run a knife around the edge of the pan. Cool completely. Chill until firm. Serves 10.

Nutritional Information (per serving)

Calories: 211

Saturated Fat: 7 g

Sodium: 215 mg

Dietary Fiber: 1 g

Total Fat: 11 g

Carbs: 19 g

Cholesterol: 56 mg

Protein: 9 g

Calories from Fat: 99 cal

Trans Fatty Acid: 0 g

Total Sugars: 12

Recipe courtesy Danny Boome.

This recipe was styled by chef Karen Pickus for Good Morning America.