Low Fat Pumpkin Cheesecake

Low Fat Pumpkin Cheesecake

Low Fat Pumpkin Cheesecake


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

All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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