Lite Brownie Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 140.7
  • Total Fat: 1.8 g
  • Cholesterol: 5.0 mg
  • Sodium: 243.1 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.7 g

View full nutritional breakdown of Lite Brownie Pumpkin Cheesecake calories by ingredient
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A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies". A lightly flavored cheesecake that's low in fat. Brownie recipe is mine and can be found searching under "Butavan Brownies".
Number of Servings: 12


    Brownie Crust:
    1/4 c canned pumpkin
    2 egg whites (large eggs)
    1/2 tsp pure vanilla extract
    1 tsp imitation butter flavor (McCormick used)
    1/4 c unsweetened cocoa
    1/2 c sugar
    1/4 c flour
    1/4 tsp salt

    Cheesecake Filling:
    12 oz fat free cream cheese (room temp)
    1/2 c sugar
    1/2 c canned pumpkin
    3 egg whites (large eggs)
    1 tsp vanilla extract
    1/2 tsp pumpkin pie spice
    1/3 c semisweet chocolate


Preheat oven to 350 degrees. Spray the bottom of an 8-inch springform pan with cooking spray.
In a mixing bowl combine pumpkin, egg whites, vanilla, and butter flavoring. In a separate mixing bowl combine cocoa, flour, sugar, and salt. Pour pumpkin mixture into dry ingredients and stir, just until wet. (about 40 strokes)
Pour mixture into prepared pan. Bake in the oven for 10 minutes.
While crust is baking, cream together the cream cheese and sugar until well combined. Add in the pumpkin, egg whites, vanilla, and pumpkin pie spice. Pour into pan over brownies.
Melt chocolate chips in the microwave in 30 second increments, stirring between heatings, until melted. Drizzle over filling, then cut through with a knife to create a marbled effect.
Bake in the oven for 20 minutes, or until about 2 inches of the center still looks under-baked. Turn off oven and leave with door closed for at least 1 hour. Remove from the oven and loosen cake from the rim of the pan with a knife. Cool before completely removing the pan rim. Chill overnight.
Serving size - 1/12 of the cheesecake.

Number of Servings: 12

Recipe submitted by SparkPeople user ZOOBOOZEL.

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