Pumpkin Swirl Cheesecake

Posted on January 5, 2014 Updated on January 5, 2014

Ingredients

• Packaged Graham Cracker Crust: 1
• Cream Cheese : one 8 oz package
• Reduced Fat Cream Cheese: one 8 oz package
• Sugar: 1/2 cup
• Vanilla Extract: 1 teaspoon
• Eggs: 2
• Pumpkin Spice Hershey Kisses: 40 unwrapped
• Almond Milk: 1 tablespoon
• Optional: Whipped Cream to top before serving

Preheat your oven to 350 degrees. Beat your cream cheese, sugar and vanilla in large bowl until smooth(You can use one package of regular cream cheese and then a package of reduced fat. If you’re looking to cut a few calories without losing the taste). You don’t need to add all fat-free cream cheese, just make small changes that can help you out.

Then add the eggs, one at a time, beating well after each addition. You will need to set aside 1/4 cup batter for the pumpkin spice layer.

Spread the remaining batter in your graham cracker crust. Of course you could always make your own graham cracker crust, but without a spring form pan,it can work just as fine.

You’ll need 40 unwrapped pumpkin spiced Hershey kisses, so you might want to start that before you start baking! Once they are unwrapped, place them into a microwave-safe bowl.

Microwave for 30 seconds and then stir. Repeat for 10 seconds after a time, stirring after each time, until the Hershey kisses are melted and can be stirred smoothly. Gradually mix in the melted chocolates with the remaining batter you set aside. Slowly blend the milk into your batter. Again, some people use almond milk to save some calories. You could always use regular milk if that’s what you have.

Drop the batter by teaspoonfuls into the plain batter that’s in your crust. Take a knife and swirl the pumpkin spice for a pretty marbled effect. Make sure you keep 1/4 of the batter aside when you’re done.  You might have a lot more pumpkin spice batter than regular, so the swirled effect can be a little less than what you were was looking for.

Oven Time!

Put your cheesecake in the oven to bake for 30-35 minutes. When the center of your cheesecake is almost set you can remove it and let it cool completely. You are going to want to then put it in the refrigerator for around 4 hours before serving. The waiting game begins!!