Guilt-free Pumpkin Swirl Cheesecake

FILLING
1 1/2 c Yogurt cheese
1/4 c Nonfat yogurt
3/4 c Granulated sugar
1 ts Vanilla extract
6 tb Nonfat liquid egg
-substitute (Egg Beaters)
1 ts Brandy extract (or
-Frangelico liqueur)
1 c Pumpkin puree
-(not solid pack)
1 ts Schilling Apple Pie spice OR
3/4 ts Cinnamon +
1/4 ts Nutmeg +
pn Allspice

Preheat the oven to 350xF. Combine the crust ingredients in a food
processor. Lightly spray a 10-inch springform pan with cooking spray.
Evenly distribute crust batter along the bottom and up the sides of the
pan. Bake for 20 minutes Leave the oven on.

Using an electric mixer at medium speed, beat the yogurt cheese, yogurt,
1/2 cup of the sugar, and the vanilla extract until well-blended. Add the
egg substitute, 2T at a time, mixing well after each addition. Remove 1 cup
of the mixture and set aside.

To the mixing bowl, add the brandy extract, pumpkin, and spices. Mix well
with an electric mixer until all the ingredients are well-incorporated.
Pour top one side of the crust. Pour the reserved cup of yogurt mixture on
the other side. Shake lightly to even the top. With a dinner knife, cut
through both batters several times in a circular motion to create a
marbleized effect. Bake for 1 hour, until firm. (check after 45 minutes.

Remove from oven an place on a cooling rack. Run a knife along the sides
of the pan to loosen the cake. Cool for 30 to 40 minutes *in the pan* and
then remove the sides. Chill in the refrigerator for 2 to 3 hours before
serving.