Low Fat Pumpkin Cheesecake

Indulge guilt-free with this creamy, dreamy Low Fat Pumpkin Cheesecake—a lighter twist on a classic dessert that doesn’t skimp on flavor. Made with a crunchy reduced-fat graham cracker crust and a velvety filling of fat-free cream cheese, non-fat Greek yogurt, and real pumpkin puree, this recipe is infused with warm autumn spices like cinnamon, nutmeg, and ginger for that quintessential fall flavor. With just 20 minutes of prep and a foolproof method to prevent cracking, this cheesecake is as easy to make as it is satisfying. Perfect for holiday gatherings or as a seasonal treat, this low-fat dessert will delight your taste buds while keeping things on the lighter side. Serve chilled and enjoy the ultimate balance of indulgence and health!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 10

Ingredients

• 1.5 cups, crushed reduced-fat graham crackers
• 2 tablespoons granulated sugar
• 3 tablespoons, melted unsalted butter
• 16 ounces fat-free cream cheese
• 0.5 cup plain Greek yogurt (non-fat)
• 0.75 cup granulated sugar
• 3 large eggs
• 1 cup canned pumpkin puree
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.25 teaspoon ground ginger
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the crushed graham crackers, 2 tablespoons of sugar, and melted butter. Mix well to ensure even coating.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a cup to press the crust down evenly.

Step 4

Bake the crust in the preheated oven for 10 minutes, then set aside to cool slightly.

Step 5

In a large mixing bowl, beat the fat-free cream cheese with a mixer on medium speed until it is smooth and creamy.

Step 6

Add the Greek yogurt and 0.75 cup of sugar to the cream cheese, and beat until well combined.

Step 7

Beat in the eggs one at a time, incorporating each fully before adding the next.

Step 8

Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth.

Step 9

Pour the cream cheese mixture onto the cooled crust in the springform pan.

Step 10

Bake the cheesecake in the oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.

Step 11

Turn off the oven, crack the oven door, and allow the cheesecake to cool gradually in the oven for about 30 minutes to prevent cracking.

Step 12

Remove the cheesecake from the oven and let it cool completely at room temperature.

Step 13

Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, before serving.

Step 14

To serve, carefully run a knife around the edge of the cheesecake to loosen it from the pan and remove the sides of the springform.

Step 15

Slice and enjoy your low-fat pumpkin cheesecake!

Nutrition Facts

Serving size	(1551.7g)

Amount per serving	% Daily Value*
Calories	3403.2

Total Fat 93.0g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 736.9mg	0%
Sodium 5972.9mg	0%
Total Carbohydrate 514.8g	0%
Dietary Fiber 20.1g	0%
Total Sugars 294.7g
Protein 121.6g	0%

Vitamin D 120IU	0%
Calcium 1067.0mg	0%
Iron 15.9mg	0%
Potassium 2995.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.7%

Protein: 14.4%

Carbs: 60.9%