A light and delicious low-fat pumpkin cheesecake made with pumpkin puree and a chocolatey Oreo crust. This skinny pumpkin cheesecake is Weight Watchers friendly and the ideal Thanksgiving Cheesecake and pumpkin pie alternative!Â
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 cheesecake 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
*See post contents for important recipe information and tips!Â