Just in time for Thanksgiving! This Skinny Pumpkin Cheesecake is a great pumpkin pie alternative. Cheesecake can be really heavy but this one isn’t. And it’s easy to make. So if you are looking for something a little different for your Thanksgiving dessert, give this healthy dessert a try. You will be amazed by how delicious this light cheesecake recipe tastes!
Although cheesecake is not hard to make, if you have one bad experience, it can turn you off ever making it again. And because cheesecake is prone to cracking, I often use a water bath. But you don’t even need to use a water bath with this recipe. It will crack a little, but the topping covers up any cracks, so it still looks great! And it won’t dry out. However, if you always use a water bath and prefer it to be on the safe side, then go for it!
My go-to Cheesecake Recipe:
This has been my go-to cheesecake recipe for years. I once brought it to work and the recipe was requested by quite a few people afterwards. Then one coworker came back to me and said his wife made the cake, but it didn’t taste like mine. I guess I had changed a few simple things (i.e. sprinkling the icing sugar and cinnamon on top) and hadn’t included that in the recipe. Apparently my changes had made all the difference. Live and learn. Now I always include MY changes in recipes I share. Originally, this recipe had a gingersnap crust, which was good, but I much prefer the chocolate. However, if that sounds tempting to you and you want to crush up ginger cookies and use them instead of the oreo cookie crumbs, you are more than welcome to. Either way, give this Skinny Pumpkin Cheesecake a go- you won’t be disappointed!
This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Annika at We Must Be Dreamers
Skinny Pumpkin Cheesecake with Oreo Cookie Crust
A light and delicious cheesecake made with pumpkin and a chocolatey oreo cookie crust!
- 1 1/2 cups oreo cookie crumbs
- 2 tbsp white granulated sugar
- 4 tbsp olive oil margarine
- 16 oz reduced fat/light cream cheese
- 2/3 cup dark brown sugar
- 2/3 cup white granulated sugar
- 2 large eggs
- 3 large egg whites
- 1 cup pumpkin puree (canned or real)
- 1/4 tsp salt
- 2 tbsp all-purpose flour
- 1/2 tsp ground dry ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp all spice
- 2 cups non-fat greek yogurt
- 6 tbsp white granulated sugar
- 1 tsp vanilla
GARNISH: about 2 Tblsp each of cinnamon and icing sugar for sprinkling
Preheat oven to 350 degrees F.Stir together all crust ingredients in medium sized mixing bowl. Spray a 9" or 10" springform pan with non stick cooking spray.
Press the mixture onto the sides and bottom of the pan.
Bake in a preheated 350 degrees F. oven for 10 minutes. Cool on a rack.
Cube the cheese and beat with electric mixer.
Beat in the sugars. Add the eggs and egg whites and best until mixture is smooth and fluffy.
Mix in the pumpkin, salt, flour and spices. Pour filling onto cooked crust.
Return to a 350 degrees F. oven and bake for about 35 - 45 minutes or until puffed and set. It will still be a little jiggly when you shake/move it from side to side and the sides will have separated from the edges of the pan. But you will see it is puffed up a little around the center ** I advise you check it after 35 minutes, as that's what the original recipe called for. Although, it always took 45 minutes for me.
Mix together the topping ingredients. Set aside.
Remove cake from oven and spread the topping over the cheesecake. Return to oven and bake 10 minutes longer.
Cool on a rack.
Sprinkle cinnamon and icing sugar over the top of the cake, to your liking (you can use a little more or less, depending on what you like)
Chill in fridge for 4 hours or overnight.
***TERRI'S TIP: Be careful when you are buying light cream cheese, as the fat contents vary greatly between brands. I find most of the store/no name brand fat content is substantially higher (almost the same as regular cream cheese) than the brand names. I generally stick to the brand names for light cream cheese. I prefer to chill this overnight, but it can be chilled in 4 hours.
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