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Home » Recipes » Courses » Desserts » Cake

Skinny Pumpkin Cheesecake with Oreo Cookie Crust

Published: Oct 26, 2017 by Terri Gilson · Modified: Nov 14, 2021 · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 7 Comments

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Skinny Pumpkin Cheesecake (low-fat) |Thanksgiving dessert - foodmeanderings.com

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.

Low-fat Pumpkin Cheesecake | #thanksgivingdessertidea, #pumpkincheesecake - Foodmeanderings.com

And it's easy to make. So if you are looking for Thanksgiving pumpkin desserts (something that's a little different) then give this healthy dessert a try. You will be amazed by how delicious this pumpkin cheesecake recipe tastes @ only 10 WW points on the blue plan. It's the ideal Thanksgiving Cheesecake!

Jump to:
  • 🎥 Video: Cheesecake Water Bath
  • 💧 CHEESECAKE WATER BATH LEAK
  • 📖 Variations
  • 💭 How to tell if cheesecake is done
  • 💭 Top tip
  • 🌡️Storing
  • 👪 Serving size
  • 🍽 Equipment
  • ⭐ REVIEWS
  • 📋 Skinny Pumpkin Cheesecake with Oreo Cookie Crust recipe
  • 🦃More Healthy Thanksgiving Recipes

🎥 Video: Cheesecake Water Bath

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.

Skinny Pumpkin Cheesecake Recipe | #Thanksgivingdessert, #pumpkin cheesecake - Foodmeanderings.com

💧 CHEESECAKE WATER BATH LEAK

If you do find yourself with a water bath leak, don't despair- it does not necessarily mean your cheesecake is a write-off. Get it out of the bath ASAP and immediately switch to the water bath method above! Drain off any water from the springform pan, give it a shake and a giggle and dry off the pan with a tea towel or paper towel. Continue cooking and hope for the best. *Rest assured -Tthis has happened to me several times (before I started using the larger pan method) and my cheesecake was NEVER ruined.

This light pumpkin cheesecake 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.

📖 Variations

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 Thanksgiving Cheesecake a go- you won't be disappointed!

Skinny Pumpkin Cheesecake #Thanksgivingdessert, #pumpkindessert - Foodmeanderings.com

💭 How to tell if cheesecake is done

It will still be barely 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 ** For this recipe, 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.

Since the 'jiggly test" can be hard to judge, the guaranteed way to know cheesecake is ready to come out of the oven is by temperature; when the internal temperature reaches 150 degrees. (At higher temperatures, the texture will suffer.) If possible, insert the thermometer into the side of the cheesecake where it rises above the pan (otherwise, insert it into the center of the cake).  I use this instant read thermometer- (affiliate link) it's great for everything food related!)

4 thermapen thermometeres

💭 Top 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.

🌡️Storing

Make ahead and refrigeration

This healthy pumpkin cheesecake can be made a day or two in advance and you can store it in the fridge for up to 3 days.

Freezing

You can freeze cheesecakes, so if you plan to, you'll want to check out Taste of Home's guide on how to freeze cheesecakes. However, if you do freeze it and plan to serve it, I do not recommend you freeze it for longer than 2 months. It's best if you do NOT put the icing sugar and cinnamon mixture on until it's completely defrosted.

👪 Serving size

This Thanksgiving cheesecake is made in an 8 or 9 inch springform pan and serves 16. Although 16 pieces seems like a lot, as you know, cheesecake is quite rich. 

🍽 Equipment

I recommend you use a springform pan (preferably 9 or 10 inch)  for this recipe (see my Amazon recommendations in recipe card NOTES) because it will make your life easier. However, if you don't have that type of pan and/or don't want to purchase one,  you can make a cheesecake without it. You can read about how to make a cheesecake without a springform pan HERE.

So if you're looking for a pumpkin cheesecake recipe, pumpkin desserts for Thanksgiving or Thanksgiving dessert ideas, this is the one!

 If you like pumpkin, here's my quick Prize Pumpkin Pie:

piece of pumpkin pie with whipped cream on a black plate with black platter stand in the background, with pie on platter

And if you like cheesecake, why not try my No Bake Light Red & White Chocolate Rhubarb Cheesecake:

Low-fat No Bake Rhubarb Cheescake | Canada Day dessert - Foodmeanderings.com

⭐ REVIEWS

Did you make this recipe? Please RATE THE RECIPE below!

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low-fat pumpkin cheesecake on a white plate with a stuffed pumpkin in the background
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5 from 1 vote

📋 Skinny Pumpkin Cheesecake with Oreo Cookie Crust recipe

A light and delicious low-fat pumpkin cheesecake made with pumpkin puree and a chocolatey oreo cookie crust. This skinny pumpkin cheesecake is Weight Watchers friendly @ 10 WW points on the blue plan. It's the ideal Thanksgiving Cheesecake and pumpkin pie alternative! 
Course Dessert
Cuisine American, Canadian, North American
Keyword cheesecake, light, pumpkin, Thanksgiving
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 5 hours 10 minutes
Servings 16 servings
Calories 244kcal
Author Adapted from: "Light Pumpkin Cheesecake with Gingersnap Crust" in the "Cut the Holiday Fat in Half" cookbook, by Marilyn Harris, 1998
Prevent your screen from going dark

Ingredients

CRUST:

  • 1 ½ cups oreo cookie crumbs 
  • 2 tablespoon white granulated sugar
  • 4 tablespoon 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 teaspoon salt
  • 2 tablespoon all-purpose flour
  • ½ teaspoon ground dry ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon all spice

TOPPING:

  • 2 cups non-fat greek yogurt
  • 6 tablespoon white granulated sugar
  • 1 teaspoon vanilla

GARNISH: 

  • 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" 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

💭 Top 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.
🌡️Storing
Make ahead and refrigeration
This cheesecake can be made a day or two in advance and you can store it in the fridge for up to 3 days.
Freezing:
You can freeze cheesecakes, so if you plan to, you'll want to check out Taste of Home's guide on how to freeze cheesecakes. However, if you do freeze it and plan to serve it, I do not recommend you freeze it for longer than 2 months. It's best if you do NOT put the icing sugar and cinnamon mixture on until it's completely defrosted.
👪 Serving size
This cake is made in an 8 or 9 inch springform pan and serves 16. Although 16 pieces seems like a lot, as you know, cheesecake is quite rich. 
🍽 Equipment
I recommend you use a springform pan (preferably 9 or 10 inch)  for this recipe (see my Amazon recommendations in recipe card NOTES) because it will make your life easier. However, if you don't have that type of pan and/or don't want to purchase one,  you can make a cheesecake without it. You can read about how to make a cheesecake without a springform pan HERE.
My Amazon Recommendations (affiliate links)

 
Nutrition Facts
📋 Skinny Pumpkin Cheesecake with Oreo Cookie Crust recipe
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

Serving: 1piece | Calories: 244kcal | Carbohydrates: 34g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 261mg | Potassium: 166mg | Sugar: 28g | Vitamin A: 2695IU | Vitamin C: 0.7mg | Calcium: 86mg | Iron: 0.5mg
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🦃More Healthy Thanksgiving Recipes

  • Weight Watchers Crustless Pumpkin Pie
  • Slow Cooker Turkey breast with Quinoa Cranberry Dressing
  • Turnip and Apple Casserole
  • Corn Succotash
  • Slow Cooker Cranberry Turkey Meatballs
  • Green beans and Mushrooms

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Reader Interactions

Comments

  1. Travelista Journal

    October 02, 2016 at 9:56 am

    Hi Terri! Your recipe looks so yummy. I will try this one. Thank you for sharing. 🙂

    Reply
    • Food Meanderings

      October 02, 2016 at 10:12 am

      Great - hope you enjoy it! Tastes even better with real pumpkin, as opposed to canned. Do you have access to pumpkins right now?

      Reply
      • Travelista Journal

        October 02, 2016 at 10:35 pm

        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?

        Reply
        • Food Meanderings

          October 03, 2016 at 5:59 am

          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!

          Reply
          • Travelista Journal

            October 03, 2016 at 7:38 am

            Thank you.

  2. Susanne Sulkers

    September 27, 2017 at 8:48 am

    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.

    Reply
    • Terri Gilson

      September 27, 2017 at 10:50 am

      I'm so glad you liked it, Susanne! Great idea to bake it in 9X9 square and serve as mini cheesecake squares :)!

      Reply

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I'm Terri, a passionate home cook and baker, an award-winning recipe developer and a busy working mom that is trying to eat healthy and fit everything into not enough hours in a day! My mission is to share not only my recipes, cooking hacks and tips with you, but also my secrets to successful weight maintenance.

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