Low Fat Pumpkin Cheesecake

This recipe has been featured in a post on The Recipe Girl blog: Thanksgiving Desserts- Low Fat Pumpkin Cheesecake. This recipe is gluten-free adaptable- see tips below.

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Low Fat Pumpkin Cheesecake

Yield: 16 servings

Prep Time: 30 min

Cook Time: 1 hr, 40 min

This cheesecake is creamy and delicious. And it definitely feels like cheating.

Ingredients:

CRUST:
56 reduced-fat vanilla wafers (about 8 ounces)
1 Tablespoon butter, melted

FILLING:
3 (8-ounce packages) fat-free cream cheese, softened
2 (8-ounce packages) 1/3 less-fat cream cheese, softened
1/2 cup granulated white sugar
1/2 cup packed brown sugar
3 Tablespoons all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon salt
dash of allspice
2 teaspoons vanilla extract
4 large eggs
1 (15-ounce) can unsweetened pumpkin puree

Directions:

1. Preheat oven to 400° F.

2. Prepare crust: Place cookies in a food processor; pulse until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake for 10 minutes; cool on wire rack.

3. Reduce oven temperature to 325° F.

4. Prepare filling: Beat cream cheeses with mixer at high speed until smooth. Add granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

5. Pour filling into prepared crust; bake at 325° for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely jiggles when pan is touched).

6. Remove cheesecake from oven; run a knife around the outside edge. Cool to room temperature; cover and chill at least 8 hours.

Tips:

*If you don't have access to a food processor, place cookies in a large zip bag & bang away at them until they turn into fine crumbs. Scrape them into a bowl and stir in melted butter.
*If adapting this recipe to be gluten free, use a gluten-free cookie in place of the vanilla wafers, and use a GF flour blend in place of the all-purpose flour. Adapting to GF will change nutritional information and WW points listed below.
*Cheesecakes are best when they're made ahead of time. You can prepare this one up to three days before the party; just cover and chill it until time to serve.

Nutritional Information per serving:
Serving size: 1/16th of the cheesecake
Calories per serving: 282
Fat per serving: 10.77g
Saturated Fat per serving: 5.2g
Sugar per serving: 19.47g
Fiber per serving: .54g
Protein per serving: 11.93g
Cholesterol per serving: 84.77mg
Carbohydrates per serving: 33.78g

WW POINTS per serving:
Points Plus Program: 7 Old Points Program: 6.5

Source: RecipeGirl.com (Adapted slightly from Cooking Light )

Leave a Comment




23 Responses to “Low Fat Pumpkin Cheesecake”

  1. 1

    MuralMaker — November 19, 2010 @ 6:27 PM

    Thank you for this. First let me say, I’m not a good cook or great baker. But I try. I like that this is lowfat, but more than that the protein count is high – which is great for a dessert.

  2. 2

    Tricia — November 22, 2010 @ 7:57 PM

    I’m going to give this recipe a try…I also have an old Cooking Light recipe that has a cranberry/apple topping that makes it great. You say you like yours unadorned, would the topping be too much with this recipe?

  3. 3

    Lori Lange — November 22, 2010 @ 8:39 PM

    @Tricia, No, I don’t think it would be too much… I just tend to like things plain.

  4. 4

    Bev — March 24, 2011 @ 1:50 PM

    How can this be Gluten free when you call for flour and vanill cookies that also have flour in them?

  5. 5

    Lori Lange — March 25, 2011 @ 9:08 AM

    @Bev, Please see tips below the recipe for how to adapt this to be GF.

  6. 6

    Linda Hielscher — October 5, 2011 @ 10:58 AM

    Hi Lori, Have you ever baked this cheesecake in a water bath? I know in the past when baking a cheesecake, ones baked in a water bath come out so smooth and creamy. Just wanted to know in case you tried it and you prefer just baking without the water bath?

  7. 7

    Lori Lange — October 5, 2011 @ 11:02 AM

    Hi Linda, Sometimes I bake cheesecakes in a water bath too. For me, the water bath helps to avoid cracking the top. This particular one I did without the bath. It worked out okay!

  8. 8

    Christine — October 25, 2011 @ 7:19 AM

    Dear Lori,

    Perhaps you should be a bit more careful about advertising this as “low-fat”. In comparison to regular cheesecake, perhaps, but the fat (saturated), carbs (which can turn to fat if not burned off) and, in particular the cholesterol, for 1/16 slice are very high, especially for anyone who needs to watch their weight and/or are on a restricted diet… Cooking Light, I noticed, does not call it “Low Fat”… a little responsibility goes a long way.

  9. 9

    Lori Lange — October 25, 2011 @ 7:39 AM

    In comparison to regular cheesecake, it’s low fat. I believe that I did show responsibility by sharing the nutritional information so that those who are watching their intake of certain things can see for themselves if it’s an appropriate recipe for their diet.

  10. 10

    Melissa — November 23, 2011 @ 10:35 AM

    I love this pumpkin cheesecake. I made it last year and it turned out great. However, I just HAVE to share this story. Last night I was making this to bring to Thanksgiving dinner this year. It looked great. I was letting it cool on my cooling rack and had covered it with a towel because I have a 4 month old kitten around the house who will get into things on the counter. I went to check on it and apparently he had walked across it somehow. There were two distinct large dents where he had walked. My husband and I decided it was salvageable of course since the cat had only touched the towel, but didn’t want to take it my aunts. Well I guess he was slightly upset and wasn’t thinking clearly. When he carried it over to sit in the microwave to let it finish cooling, he dropped it onto the counter. The whole middle fell out. I almost died laughing from this disaster. He scooped it back and I think we will have a cheesecake to ourselves. Man. I guess I will be trying again tonight.

  11. 11

    Lori Lange — November 23, 2011 @ 3:51 PM

    thanks for sharing your funny story :)

  12. 12

    Kelly — March 2, 2012 @ 6:24 PM

    I made this over Christmas, but used a crust made out of ground up pecans and gingersnaps. (Since I was too lazy to go to the store for the wafers, lol) We loved it!
    As far as the other commenter griping about saturated fats, pffft. It’s low compared to typical American style cheesecake, which is what anyone looking for a ‘low fat cheesecake recipe’ wants.

  13. 13

    Neet — September 4, 2013 @ 3:33 PM

    Is there any way to subsititue the egg out ?

  14. 14

    Lori Lange — September 4, 2013 @ 9:43 PM

    Use an egg substitute?

  15. 15

    Haley @Cupcakes and Sunshine — September 29, 2013 @ 5:07 PM

    NO way! This looks wonderful!!! I will have to give it a try!

  16. 16

    Ruthanne — September 30, 2013 @ 7:35 AM

    Hi Lori!
    This recipe looks like a winner, so I’ll give it a try!
    However, when I make it, I’ll be using Splenda sugar replacement (they make both white and bown sugar substitutes), and Egg Beaters.
    Graham cracker crusts have never been my husband’s favorite, so I was happy to see that this recipe calls for vanilla wafers.
    I have type 2 Diabetes, so I try to omit or replace sugar in my cooking and baking.
    I’m 99.9 % sure (I’m never 100 % sure about anything!) that even with my substitutions, this Pumpkin Cheesecake will be a resounding success.
    If it’s not successful, it’ll be my own doing, but I’ll be sure to let you know either way.
    Thanks!

  17. 17

    Lori Lange — September 30, 2013 @ 9:50 AM

    Sounds good- let me know how it goes!

  18. 18

    Hose Jemanez — December 18, 2013 @ 4:38 AM

    PS I did not use the vanilla wafers but a couple of gram crackers and some almonds ground to a crumb, I removed all but one yolk from the eggs and I only used one 8 oz of the reduced fat and one no fat cream cheese. It still tasted real good but did not look as good as yours, not as creamy

  19. 19

    Angel — November 19, 2014 @ 4:37 PM

    Hi, I have to watch my sugar. Do know if the truvia brown sugar blend and white sugar blend will work ok?

  20. 20

    Lori Lange — November 23, 2014 @ 8:38 PM

    I’m not familiar w/ Truvia.

  21. 21

    Angela — November 24, 2014 @ 5:45 AM

    Have you ever made these as cupcakes/ mini cheesecake? I’m thinking of trying that… just not sure on baking time… Thoughts?

  22. 22

    Lori Lange — November 26, 2014 @ 8:42 AM

    I haven’t tried it, but let me know if you do!

  23. 23

    Christina — November 26, 2014 @ 7:40 PM

    First time trying this Low Fat Pumpkin Cheesecake. Batter tastes good.
    I made a different crust.