Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 168.0
  • Total Fat: 4.0 g
  • Cholesterol: 42.5 mg
  • Sodium: 129.1 mg
  • Total Carbs: 19.9 g
  • Dietary Fiber: 0.4 g
  • Protein: 3.8 g

View full nutritional breakdown of Pumpkin Cheesecake calories by ingredient
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Great for holiday dinner and parties, but relatively friendly on your waistline. Great for holiday dinner and parties, but relatively friendly on your waistline.
Number of Servings: 10


    1 Keebler 8in Reduced Fat Graham Cracker Crust
    1 can pumpkin (NOT pumpkin pie filling!)
    2 oz. packages of fat free cream cheese, softened
    1 cup Splenda
    2 eggs
    1 tbsp cinnamon
    1 tbsp vanilla
    1 tsp nutmeg
    1 tsp ginger
    1/2 tsp salt
    1 cup Cool Whip Free


Preheat oven to 375 degrees Farenheit.

1. Mix and beat Splenda and softened cream cheese together in a bowl until well-mixed.

2. Add pumpkin, vanilla, cinnamon, nutmeg, and ginger to bowl and stir until thouroughly mixed (there still may be a few small chunks of cream cheese mixed in the batter, just not a lot and not huge chunks).

3. Beat in eggs, one at a time.

4. Add salt and mix well.

5. Bake at 375 degrees Farenheit for 45-50 min, or until a knife put in the center of the pie comes out relatively clean.

6. Remove pie from oven and allow to cool COMPLETELY.

7. Apply one cup of Cool Whip free to the top of the pie and spread out smoothly over pie surface. Cut into 10 slices and serve.

If kept refridgerated, pie will keep for up to a week. Even better the next day! :)

Number of Servings: 10

Recipe submitted by SparkPeople user OCEANA9191.

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