Low Sodium Pumpkin Cheesecake

Indulge in the rich, velvety goodness of this Low Sodium Pumpkin Cheesecake, a perfect dessert for fall gatherings or any special occasion! This cheesecake delivers all the warm, spiced flavors of autumn while keeping it low sodium and heart-friendly, thanks to ingredients like low-fat cream cheese and unsalted butter. The creamy pumpkin filling is infused with cinnamon, nutmeg, ginger, and cloves, creating a fragrant and flavorful treat that melts in your mouth. A buttery graham cracker crust provides the ideal crunchy contrast to the silky filling, while thoughtful techniques like slow cooling in the oven ensure a crack-free, picture-perfect finish. Easy to make ahead, this luscious dessert is best served chilled and is sure to impress your guests without compromising on health. Your search for a delicious low-sodium cheesecake ends here—seasonal, satisfying, and simply irresistible!

Nutriscore Rating: 50/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 12

Ingredients

• 1.5 cups Graham cracker crumbs
• 5 tablespoons Unsalted butter, melted
• 2 tablespoons Granulated sugar
• 1.5 cups Pumpkin puree
• 24 ounces Low-fat cream cheese
• 1 cup Granulated sugar
• 3 Large eggs
• 1.5 teaspoons Vanilla extract
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 0.5 teaspoon Ground ginger
• 0.25 teaspoon Ground cloves

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.

Step 2

In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan. Set aside.

Step 4

In a large mixing bowl, beat the low-fat cream cheese with an electric mixer until smooth and creamy.

Step 5

Add 1 cup of granulated sugar to the cream cheese and continue beating until well combined.

Step 6

Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the mixture. Beat until everything is well blended.

Step 7

Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.

Step 8

Pour the pumpkin cheesecake batter over the prepared crust in the springform pan.

Step 9

Place the pan in the preheated oven and bake for about 55-60 minutes, or until the center is set and the edges are slightly puffed.

Step 10

Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.

Step 11

Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Step 12

Before serving, carefully remove the sides of the springform pan. Serve chilled and enjoy!

Nutrition Facts

Serving size	(1685.4g)

Amount per serving	% Daily Value*
Calories	4292.8

Total Fat 223.0g	0%
Saturated Fat 121.4g	0%
Polyunsaturated Fat 2.8g
Cholesterol 963.3mg	0%
Sodium 4261.9mg	0%
Total Carbohydrate 449.4g	0%
Dietary Fiber 16.7g	0%
Total Sugars 306.2g
Protein 83.1g	0%

Vitamin D 120IU	0%
Calcium 1289.8mg	0%
Iron 17.1mg	0%
Potassium 2479.1mg	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: 48.5%

Protein: 8.0%

Carbs: 43.5%