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 @ only 10 WW points on the blue plan!
Pumpkin Cheesecake
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! And lastly, if you want to learn how to make a water bath, then watch this video on how to make a water bath for cheesecake! I like her trick of using a bigger pan to protect the cheesecake, but you can also tinfoil.
Light Pumpkin Cheesecake
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.
Chocolate Pumpkin Cheesecake
Although this is a Chocolate Pumpkin Cheesecake, the pumpkin flavor is the star of the show! The chocolate Oreo cookie crust melds so perfectly with the pumpkin, it’s hard to believe that this cheesecake originally had a gingersnap crust! 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 Light Pumpkin Thanksgiving Cheesecake a go- you won’t be disappointed!
If you like pumpkin, here’s my quick Prize Pumpkin Pie:
And if you like cheesecake, why not try my No Bake Light Red & White Chocolate Rhubarb Cheesecake:
Skinny Pumpkin Cheesecake with Oreo Cookie Crust
Ingredients
CRUST:
- 1 ½ cups oreo cookie crumbsÂ
- 2 tbsp white granulated sugar
- 4 tbsp olive oil margarine
FILLING:
- 16 oz reduced fat/light cream cheese
- ⅔ cup dark brown sugar
- ⅔ cup white granulated sugar
- 2 large eggs
- 3 large egg whites
- 1 cup pumpkin puree (canned or real)
- ¼ tsp salt
- 2 tbsp all-purpose flour
- ½ tsp ground dry ginger
- ½ tsp ground cinnamon
- ¼ tsp all spice
TOPPING:
- 2 cups non-fat greek yogurt
- 6 tbsp white granulated sugar
- 1 tsp vanilla
GARNISH:Â about 2 Tblsp each of cinnamon and icing sugar for sprinkling
Instructions
CRUST:
- Preheat oven to 350 degrees F.Stir together all crust ingredients in medium sized mixing bowl. Spray a 9" or 10"Â 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.
FILLING:
- 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.
TOPPING:
- 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.
GARNISH:
- 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.
Notes
Â
Nutrition Facts
Skinny Pumpkin Cheesecake with Oreo Cookie Crust
Amount Per Serving (1 piece)
Calories 244
Calories from Fat 81
% Daily Value*
Fat 9g14%Saturated Fat 3g19%Cholesterol 37mg12%Sodium 261mg11%Potassium 166mg5%Carbohydrates 34g11%Sugar 28g31%Protein 7g14%
Vitamin A 2695IU54%Vitamin C 0.7mg1%Calcium 86mg9%Iron 0.5mg3% * Percent Daily Values are based on a 2000 calorie diet.
Nutrition
This recipe is part of The Country Cook’s Weekend Potluck
Hi Terri! Your recipe looks so yummy. I will try this one. Thank you for sharing. 🙂
Great – hope you enjoy it! Tastes even better with real pumpkin, as opposed to canned. Do you have access to pumpkins right now?
We don’t have pumpkins here but I saw a can of pumpkins in the grocery store or other option would be the butter squash. You think that would taste good as well?
Hi, from what I’ve read that substitution should be fine! Just make sure it’s pureed really well. I have made the mistake of not pureeing it enough and it comes out stringy. Happy baking!
Thank you.
This recipe is easy to make and makes a wonderful treat for any special occasion. I baked it in a 9 x 9 pan, cut them into squares to serve in paper cupcake holders at a bridal shower.
I’m so glad you liked it, Susanne! Great idea to bake it in 9X9 square and serve as mini cheesecake squares :)!