Pumpkin Cheesecake (low fat, sugar free)

Pumpkin Cheesecake (low fat, sugar free)
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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 236.5
  • Total Fat: 14.0 g
  • Cholesterol: 33.6 mg
  • Sodium: 303.0 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 7.0 g
  • Protein: 9.0 g

View full nutritional breakdown of Pumpkin Cheesecake (low fat, sugar free) calories by ingredient


This recipe was taken from a light recipe I found online and adapted to a weightloss friendly one and I won a bake-off contest at work with it. This recipe was taken from a light recipe I found online and adapted to a weightloss friendly one and I won a bake-off contest at work with it.
Number of Servings: 20


    Please note the ingredients listed here are the right amounts, the ones entered for calculation purposes are what the calculator allowed me, so they are not correct and for the low-fat graham crackers I could only add by serving, so I used the regular, so calories will be less based on the fact the caluculator is not 100% accurate.


    8 ounces of vanilla wafers, I subbed 5 ounces of low fat cinnamon crackers and 3 ounces of almonds and pecans
    1 tablespoon of butter (can substituted margine, I did not)
    Cooking Spray
    9 inch spring pan


    (5) 8 ounce blocks of cream cheese (recipe called for 3 no fat, 2 low fat) I used low fat completely
    1/2 cup of sugar (I used diabetisweet sugar substitute)
    1/2 cup brown sugar (I used diabetisweet brown sugar substitute)
    3 tablespoons of all purpose flour (I used whole wheat flour)
    1 teaspoon of ground cinnamon
    1/2 teaspoon nutmeg
    1/2 teaspoon ground ginger
    1/4 teaspoon salt
    2 teaspoons of vanilla extract
    4 large eggs (I used 1 cup of eggbeaters)
    1 15 oz. can of pumpkin, if you can't find measure out 15 oz.

    Optional pecans or other nuts to decorate edges of cake when done and low-fat whipped cream for in between nuts as in photo



Crust: Preheat oven to 400. To prepare crust, place wafers in a food processor; pulse 2 to 3 times or until finely ground. Add butter; pulse 10 times or until mixture resembles coarse meal. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400 for 10 minutes; cool on a wire rack.

Cheesecake: Reduce oven temperature to 325.

To prepare filling, beat cheeses with a mixer at high speed until smooth. Add the granulated sugar and next 8 ingredients (granulated sugar through vanilla), beating well. Add eggs, 1 at a time, beating well after each addition. Add pumpkin; beat well.

Pour cheese mixture into prepared crust; bake at 325 for 1 1/2 hours or until almost set. (Cheesecake is done when the center barely moves when pan is touched.) Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature; cover and chill at least 8 hours.

Serving Size:1.5 to 2 inch slice, approx. 18 to 20 slices, this is a high 4 to 5 inch cake and creamy, so small slices are appropriate and satisfying