Low Fat Pumpkin Cheesecake

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1/2 cup reduced-fat cream cheese, room temperature

2 cups light/low-fat ricotta cheese

3/4 cup canned pure pumpkin

1/2 cup fat-free plain Greek yogurt

1/2 cup egg whites or fat-free liquid egg substitute

1/4 cup all-purpose flour

1/4 cup Truvia spoonable calorie-free sweetener

2 tsp. vanilla extract

1 tsp. pumpkin pie spice

1 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. nutmeg

1 sheet (4 crackers) low-fat honey graham crackers, lightly crushed



Preheat oven to 325 degrees. Spray a 9″ springform cake pan with nonstick spray. Wrap foil around the bottom of the pan to prevent condensation from dripping into the oven.
In a large bowl, stir cream cheese until smooth. Add ricotta cheese and pumpkin. With an electric mixer set to medium speed, beat until smooth, 1 – 2 minutes. Continue to beat while gradually adding all remaining ingredients except graham crackers. Beat until smooth, another 1 – 2 minutes.
Evenly pour mixture into the cake pan.
Bake until firm and light golden brown, about 50 minutes.
Let cool completely, about 1 hour.
Refrigerate until chilled, at least 3 hours.
Sprinkle with crushed graham crackers. Release springform, and slice.


1/8th of recipe (1 slice)

Nutrition information:

Pointsplus: 4

Smartpoints: 5

143 calories

5.5g total fat

3g Sat fat

299mg sodium

18g carbs

1.5g fiber

5.5g sugars

10.5g protein


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