Low Fat Pumpkin Cheesecake
Indulge guilt-free with this creamy and luscious Low Fat Pumpkin Cheesecake, perfectly spiced and bursting with fall flavors. Featuring a lightened-up twist, this irresistible dessert combines fat-free cream cheese, non-fat Greek yogurt, and fragrant spices like cinnamon, nutmeg, and ginger for a decadent yet lower-calorie treat. A crisp crust made from reduced-fat graham crackers adds the ideal crunch, while the smooth pumpkin filling offers a velvety texture that’s both rich and satisfying without the extra fat. With a prep time of just 20 minutes and simple baking techniques, this dessert is perfect for holiday gatherings or casual cravings. Refrigerate overnight for the best results, and serve up a slice of autumn bliss that pleases the palate without the guilt!
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Recipe Information
Ingredients
- 1.5 cups, crushed reduced-fat graham crackers
- 2 tablespoons granulated sugar
- 3 tablespoons, melted unsalted butter
- 16 ounces fat-free cream cheese
- 0.5 cup plain Greek yogurt (non-fat)
- 0.75 cup granulated sugar
- 3 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed graham crackers, 2 tablespoons of sugar, and melted butter. Mix well to ensure even coating.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the bottom of a cup to press the crust down evenly.
Bake the crust in the preheated oven for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the fat-free cream cheese with a mixer on medium speed until it is smooth and creamy.
Add the Greek yogurt and 0.75 cup of sugar to the cream cheese, and beat until well combined.
Beat in the eggs one at a time, incorporating each fully before adding the next.
Mix in the pumpkin puree, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth.
Pour the cream cheese mixture onto the cooled crust in the springform pan.
Bake the cheesecake in the oven for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and allow the cheesecake to cool gradually in the oven for about 30 minutes to prevent cracking.
Remove the cheesecake from the oven and let it cool completely at room temperature.
Refrigerate the cooled cheesecake for at least 4 hours, preferably overnight, before serving.
To serve, carefully run a knife around the edge of the cheesecake to loosen it from the pan and remove the sides of the springform.
Slice and enjoy your low-fat pumpkin cheesecake!
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.0 g | 119% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 514.8 g | 187% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 294.7 g | ||
| Protein | 121.6 g | 243% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1067 mg | 82% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2996 mg | 64% | |
*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.
