Best Skinny Pumpkin Cheesecake Recipes

PUMPKIN SPICE NO-BAKE CHEESECAKE

Pumpkin Spice No-Bake Cheesecake image

Pumpkin Spice No-Bake Cheesecake is an easy, light cheesecake made with pumpkin puree and spices. Under 10 minutes to make, if you use ready-made crust.

Provided by Gina

Categories Dessert

Time 15m

Number Of Ingredients 8

Ingredients

8 oz 1/3 less fat Philadelphia Cream Cheese
1/2 cup pureed pumpkin (canned is fine)
1 tsp vanilla
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 cup brown sugar (unpacked)
4 oz Truwhip (thawed)
9 inch reduced-fat Graham Cracker Crust

Steps:

In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.
Add Truwhip and whip until smooth.
Spoon mixture into pie crust and chill for a few hours, until firm.

Nutrition Facts : ServingSize 1 slice, Calories 187 kcal, Carbohydrate 21 g, Protein 2.5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 5.5 mg, Sodium 178 mg, Fiber 1.5 g, Sugar 13 g

SKINNY PUMPKIN CHEESECAKE

Skinny Pumpkin Cheesecake image

48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 10h30m

Yield 16

Number Of Ingredients 12

Ingredients

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup Cool Whip fat-free frozen whipped topping, thawed, if desired
Ground nutmeg, if desired

Steps:

Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g