Pumpkin Cheesecake Low Calorie
Indulge in the cozy flavors of fall with this Pumpkin Cheesecake Low Calorie recipe—a guilt-free, decadent dessert that’s perfect for any occasion. Featuring a buttery graham cracker crust and a velvety filling made from low-fat cream cheese, pure pumpkin puree, and nonfat Greek yogurt, this lighter cheesecake is every bit as creamy and flavorful as its classic counterpart. Sweetened with a granular sugar alternative and infused with warm pumpkin pie spices, it strikes the perfect balance between indulgence and health-conscious eating. With just 20 minutes of prep time and simple, straightforward instructions, this dessert is ideal for novice bakers and seasoned pros alike. Serve it chilled for a slice of autumn-inspired perfection that’s guaranteed to impress while keeping calories in check!
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Recipe Information
Ingredients
- 120 grams Graham cracker crumbs
- 2 tablespoons Melted unsalted butter
- 450 grams Low-fat cream cheese (room temperature)
- 200 grams Pure pumpkin puree
- 120 grams Plain nonfat Greek yogurt
- 80 grams Granular sweetener (e.g., stevia or erythritol)
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 teaspoons Pumpkin pie spice
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 175°C (350°F) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Mix until evenly moistened.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
In a large bowl, beat the low-fat cream cheese and granular sweetener with a hand mixer until smooth and creamy.
Add the pumpkin puree, Greek yogurt, vanilla extract, pumpkin pie spice, and salt to the cream cheese mixture. Blend until well combined.
Add the eggs, one at a time, mixing on low speed between each addition to avoid over-beating.
Pour the cheesecake mixture over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50 minutes, or until the center is set but still slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or overnight, before serving.
Carefully remove the springform pan collar, slice, and serve. Enjoy your low-calorie pumpkin cheesecake!
Nutrition Facts
Calories |
272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 413 mg | 18% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 7.9 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 118 mg | 9% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 216 mg | 5% | |
*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.
