Looking for a healthy cheesecake recipe that is also guilt-free and delicious? Try this low calorie pumpkin cheesecake. It is one of the best I’ve had since I’ve been experimenting with different types cheesecake recipes. What I love most about this recipe is that it’s light on the palette, not extra sweet, and extremely filling.
I’ve been making a ton of pumpkin desserts and snacks since the beginning of fall and found this recipe on Pinterest. The original recipe consisted of sugar and cheese which I replaced with maple syrup and Greek yogurt. However, I did drizzle some maple syrup over mine before serving and it was delicious!
Why You’ll Love This Recipe
Easy To Make – you can have this cheesecake ready to serve (cooling time included) in under 3 hours. It does not require a whole lot of ingredients and making the recipe is just a 3-step process. Prepare the crust, bake, prep the filling, bake, and cool in the fridge until ready to serve.
Healthy – this pumpkin cheesecake is low in sugar, has a moderate amount of protein thanks to the cottage cheese, it’s low in saturated fat and calories, plus you get a little bit of vitamin D and calcium per serving as well.
Low In Calories – each slice of this bad boy has only 168 calories which I think is amazing compared to your regular cheesecake recipes.
Low Calorie Pumpkin Cheesecake Recipe
Ingredients for 6 servings | Total time: 45 minutes
- 1 cup of graham crackers (crushed into crumbs)
- a pinch of salt
- 3 tablespoons of light butter (unsalted | melted)
- 1 cup of cottage cheese (low fat | unsalted)
- 1/4 cup of plain Greek yogurt (low fat)
- 1/4 cup of pumpkin puree
- 1 large egg
- 1/4 cup of maple syrup (organic)
- 1 1/2 tablespoons of corn flour
- 1 1/2 teaspoons of pumpkin spice
How To Make Low Calorie Pumpkin Cheesecake
Start by preheating the oven at 350 degrees and grease a 6-inch springform pan. Next, mix the crushed graham crackers with the salt and butter until evenly combined. Press the mixed crackers down into the greased pan using the back of a spoon and bake for 10-15 minutes or until golden and fragrant.
While the cheesecake crust is baking, combine the cottage cheese, yogurt, pumpkin puree, egg, maple syrup, corn starch, and pumpkin spice into a blender or food processor and blend until extra smooth and creamy.
When the crust is done, pour the creamed mixture over the crust, smooth out the surface and return it to the oven. Bake for 30-35 minutes or until the edges are set. Don’t worry if the middle looks kind of jiggly, remove the cheesecake from the oven and set it aside to cool completely.
Place it in the fridge for 2-3 hours, garnish with zero fat whipped cream and a drizzle of maple syrup. Slice those bad boys up, serve and enjoy! Note: you can also try my low calorie cottage cheese ice cream to serve with this cheesecake.
Low Calorie Pumpkin Cheesecake Nutrition
Each serving of this pumpkin cheesecake has | 168 calories | 9.4g total fat | 4.7g saturated fat | 79mg cholesterol | 244mg sodium | 17.7g total carbs | 0.8g dietary fiber | 4.9g total sugars | 8.1g protein | 6mcg vitamin D | 34mg calcium | 1 mg iron | 84mg potassium | These facts are based on a 2000-calorie diet.
Pumpkin Cheesecake Storage
You can place the rest of your cheesecake in an airtight container and keep it in the fridge for up to a week. I do not recommend freezing baked cheesecake cause the taste and texture is terrible after thawing and heating.
Want More Pumpkin Recipes?
- Low Calorie Pumpkin Banana Bread
- Pumpkin Bars With Cream Cheese Frosting
- Low Calorie Pumpkin Pancakes
- Low Calorie Pumpkin Bread
Conclusion
Now you know how to make yourself some healthy low calorie pumpkin cheesecake. I hope you try this recipe and if you do, please let me know how it goes in the comments below. You can find me on Pinterest and Facebook for more awesome low calorie recipes.
