Low Sodium Pumpkin Cheesecake
Indulge in the velvety delight of Low Sodium Pumpkin Cheesecake, a healthier twist on a classic dessert that's perfect for fall gatherings. This recipe combines creamy low-fat cream cheese with the rich, earthy sweetness of pumpkin puree and warm autumn spices like cinnamon, nutmeg, ginger, and cloves. Nestled atop a buttery graham cracker crust, this cheesecake is baked to perfection and chilled for a smooth, decadent finish without excess sodium. Ideal for those who are mindful of their salt intake, this dessert retains all the indulgence and flavor you'd expect. With a prep time of just 30 minutes and serving up to 12 slices, it’s an impressive centerpiece for any holiday table or cozy celebration.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 5 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 1.5 cups Pumpkin puree
- 24 ounces Low-fat cream cheese
- 1 cup Granulated sugar
- 3 Large eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Set aside.
In a large mixing bowl, beat the low-fat cream cheese with an electric mixer until smooth and creamy.
Add 1 cup of granulated sugar to the cream cheese and continue beating until well combined.
Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and ground cloves to the mixture. Beat until everything is well blended.
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Pour the pumpkin cheesecake batter over the prepared crust in the springform pan.
Place the pan in the preheated oven and bake for about 55-60 minutes, or until the center is set and the edges are slightly puffed.
Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
Before serving, carefully remove the sides of the springform pan. Serve chilled and enjoy!
Nutrition Facts
Calories |
4293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.0 g | 286% | |
| Saturated Fat | 121.4 g | 607% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 449.4 g | 163% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 306.2 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1290 mg | 99% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2479 mg | 53% | |
*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.
