Good Morning America Recipes

Amy's Rehabbed Pumpkin Swirl Cheesecake

Swirled Cheesecake

PHOTO: Danny Boome created a healthy swap for Amy Robachs pumpkin cheesecake recipe.
Servings:Over 8
Difficulty: Easy
Cook Time: min

Part-skim ricotta and Greek yogurt add creaminess and flavor without the fat.


  • Cooking spray
  • For the crust:
  • 1/3 cup (about 7 cookies) reduced-fat gingersnap cookie crumbs
  • For the filling:
  • 1 cup part-skim ricotta cheese
  • 1 1/2 cups Neufchatel cream cheese, softened
  • 1/3 cup granulated sugar
  • 4 tablespoons flour, separated
  • 1 large egg
  • 2 large egg whites
  • 1/2 cup fat free Greek-style yogurt
  • 1 teaspoons vanilla
  • 1 teaspoon finely grated lemon zest
  • 3/4 cup pure pumpkin puree
  • 1 tablespoon dark brown sugar
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 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.

    Recipe Summary

    Main Ingredients: cream cheese, ricotta, gingersnaps, greek yogurt

    Course: Dessert

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