Autumn Baking


As I’ve said previously, I LOVE to bake.  When the leaves start changing, I get even more excited about baking.  Let’s face it, the best goodies are the ones we associate with these cooler months.  Yes, I am partially to blame for the expanding waistlines of my co-workers, friends, and family.  Baking is something I usually do for other people, and that’s probably the reason I love it.  I find it so fulfilling to spend time with people as they enjoy my creations.  I really like trying new recipes as well.  If you have favorites, please send them my way!  Here is one recipe I’ve recently tried and it was a hit!

No- Bake Pumpkin Swirl Cheesecake


  • 3/4 cup of finely crushed graham crackers
  • 2 tablespoons of butter, melted
  • 8 ounce package of reduced-fat cream cheese
  • 1/2 cup of sugar or sugar substitute* equivalent to 1/2 cup sugar
  • 1/2 cup of fat-free milk
  • 2 teaspoons vanilla
  • 1/2 teaspoon finely shredded orange peel
  • 8 ounce packages of fat-free cream cheese
  • 15 ounce can of pumpkin
  • 1 teaspoon pumpkin pie spice
  • envelope of unflavored gelatin
  • 1/4 cup orange juice


1.  For crust, in a medium bowl, stir together crushed graham crackers and melted butter until crackers are moistened. Press mixture onto bottom of an 8-inch springform pan. Cover and chill while preparing filling.

melting butter

I like to double the graham cracker crust recipe for a nice, thick crust

2.  For filling, in a food processor or blender, combine the reduced-fat cream cheese, 1/4 cup of the sugar, 1/4 cup of the milk, the vanilla, and orange peel. Cover and process or blend until smooth. Transfer to a medium bowl; set aside.3.  In a food processor or blender, combine fat-free cream cheese, pumpkin, remaining 1/4 cup sugar, remaining 1/4 cup milk, and the pumpkin pie spice. Cover and process or blend until smooth.

I would advise putting half the recommended amount of orange zest, or leaving it out completely. The zest can overpower the pumpkin.

4.  In a small saucepan, sprinkle gelatin over orange juice; let stand for 5 minutes. Cook and stir over low heat until gelatin is dissolved. Stir 1 tablespoon of the gelatin mixture into the white cream cheese mixture and the remaining gelatin mixture into the pumpkin mixture.

5. Pour pumpkin mixture over chilled crust in pan. Carefully pour white cream cheese mixture over pumpkin mixture. Using a narrow, thin-bladed metal spatula or a table knife, swirl pumpkin and white mixtures.

pumpkin mixture goes first!

White cream cheese mixture next

6.  Cover and chill overnight before serving. To serve, using a small sharp knife, loosen cheesecake from side of springform pan; remove side of pan. Cut into wedges.
Makes 12 servings.

Final product! Enjoy!

I hope you all enjoy this recipe as much as I have!  I pray you all have the opportunity to engage in an activity you truly enjoy.
God bless!

2 responses »

  1. Jessica – I am enjoying your blog! Not sure what plans you and Matt have for Thanksgiving, but if they are bringing you north, think about bringing this pumpkin cheesecake recipe – it looks and sounds delish. Looking forward to seeing and enjoying the company of family on Thanksgiving Day. Love to you and Matt ~ Aunt Edde

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s