Pumpkin Cheesecake Low Calorie

Indulge in the cozy flavors of fall with this Pumpkin Cheesecake Low Calorie recipe—a guilt-free, decadent dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust and a velvety filling made from low-fat cream cheese, pure pumpkin puree, and nonfat Greek yogurt, this lighter cheesecake is every bit as creamy and flavorful as its classic counterpart. Sweetened with a granular sugar alternative and infused with warm pumpkin pie spices, it strikes the perfect balance between indulgence and health-conscious eating. With just 20 minutes of prep time and simple, straightforward instructions, this dessert is ideal for novice bakers and seasoned pros alike. Serve it chilled for a slice of autumn-inspired perfection that’s guaranteed to impress while keeping calories in check!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 120 grams Graham cracker crumbs
• 2 tablespoons Melted unsalted butter
• 450 grams Low-fat cream cheese (room temperature)
• 200 grams Pure pumpkin puree
• 120 grams Plain nonfat Greek yogurt
• 80 grams Granular sweetener (e.g., stevia or erythritol)
• 2 teaspoons Vanilla extract
• 2 large Eggs
• 1.5 teaspoons Pumpkin pie spice
• 0.25 teaspoons Salt

Directions

Step 1

Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 2

In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened.

Step 3

Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 4

In a large bowl, beat the low-fat cream cheese and granular sweetener with a hand mixer until smooth and creamy.

Step 5

Add the pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Blend until well combined.

Step 6

Add the eggs, one at a time, mixing on low speed between each addition to avoid over-beating.

Step 7

Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.

Step 8

Place the springform pan on a baking sheet and bake in the preheated oven for 50 minutes, or until the center is set but still slightly jiggly.

Step 9

Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.

Step 10

Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or overnight, before serving.

Step 11

Carefully remove the springform pan collar, slice, and serve. Enjoy your low-calorie pumpkin cheesecake!

Nutrition Facts

Serving size	(1109.0g)

Amount per serving	% Daily Value*
Calories	2156.1

Total Fat 126.2g	0%
Saturated Fat 69.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 600.7mg	0%
Sodium 3437.1mg	0%
Total Carbohydrate 228.7g	0%
Dietary Fiber 9.4g	0%
Total Sugars 57.5g
Protein 67.4g	0%

Vitamin D 82IU	0%
Calcium 952.1mg	0%
Iron 7.6mg	0%
Potassium 1743.5mg	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: 49.0%

Protein: 11.6%

Carbs: 39.4%