Skinny Pumpkin Pie Cheesecake [Recipe]

Skinny Pumpkin Pie Cheesecake [Recipe]

Me and my sweet tooth LOVE this time of year! Its all too easy to let things get out of control with all the delicious desserts everyone brings to the table. That’s why when I get invited to a holiday party, I always make sure to bring a sweet and at least one side dish with me so I know exactly what’s in a couple of the things I’ll end up eating.This year for Thanksgiving I decided to make something a little more exciting than your regular pumpkin pie and found a pumpkin pie cheesecake recipe that looked easy to tweak and make just a little more macro friendly. It turned out so great! It’s so hard to believe the macros per slice are so little! You HAVE to give this a go.

To add an extra boost of protein and make this cheesecake nice and creamy without the added fat I used Green Mountain Farms Greek Cream Cheese with 3x the protein. I couldn’t find this in Publix but I was able to get it at Target.

I also used egg whites instead of a whole egg and stevia instead of sugar. I was worried it was going to have an artificial taste to it but It really came out well and honestly I couldn’t tell the difference.

On my first attempt with these I tried making the base with Rice Crispy cereal instead of Graham Crackers like the recipe suggested, but I found the base was not biscuity enough for my liking! I turned them into cheesecake bites though and they were still really yummy!

Jason missed Thanksgiving this year having to work in Dubai, but he got to enjoy some pie before he left!

Anyway, so attempt two turned out much better! The base was a lot crispier with Graham Crackers and I got the filling pretty much perfect buy baking the cheesecake in a pan with about an inch and a half of water in it. This creates steam and helps to evenly cook the cheesecake and prevent cracking.

Ta daaaaa!!! Eat your heart out Delia! 🙂


Skinny Pumpkin Pie Cheesecake

Try this Thanksgiving classic with a twist! Transform your regular pumpkin pie into something a little more exciting with this skinny pumpkin pie cheesecake recipe. It's low calorie and completely creamy and delicious. Give it a go!
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Prep Time 10 minutes
Cook Time 45 minutes
Chill time 3 hours
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 199 kcal


For the Crust

  • 150 g Graham Crackers I used Market Pantry Honey Graham Crackers
  • 2 tbsp stevia
  • 2 tbsp unsalted butter melted
  • 5 tbsp unsweetened cashew milk or almond milk

For the filling

  • 8 oz Greek Yogurt Cream Cheese
  • 240 g plain non-fat Greek Yogurt I used Fage
  • 1 cup 120g canned pumpkin puree
  • 1 tsp vanilla flavored stevia
  • 1 large egg white room temperature
  • 1 tsp cornstarch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract


For the crust

  • Preheat your oven to 300˚F and lightly coat the bottom of a springform tin with non-stick spray. I used a 9″ tin which was the perfect size for a thin base. If you like your cheesecake base a little thicker you could use a smaller tin.
  • Add the graham crackers to a food processor and pulse into a fine flour.
  • Transfer the graham crackers to a mixing bowl and add the regular stevia. Next add in the butter and milk and mix until completely incorporated.
  • Press the mixture into the tin and bake for about 25 minutes or until it feels dry to touch. 5. Allow to completely cool to room temperature.

For the filling

  • In a large mixing bowl, beat the cream cheese and greek yogurt until smooth. Mix in the pumpkin puree and vanilla flavored stevia drops. Next add the egg white and mix until just incorporated. Finally add the cornstarch, cinnamon, nutmeg, ginger and vanilla.
  • Spread the filling mix evenly over the top of the crust. Now get a large roasting pan and fill to about an inch & a half with warm water. Wrap tin foil around the bottom of the cheesecake tin so no water will get inside and then place your cheesecake in the roasting dish.
  • Carefully transfer the dish to the oven and bake for 18-22 minutes. You’ll want the center to barely jiggle when you shake the tin gently. Take a peek inside your oven before opening the door as the draft and change in temperature is the prime culprit for cracks in your cheesecake!
  • Cool your cheesecake completely to room temperature before removing the outside of the tin and covering with plastic wrap. Chill for at least 3 hours before serving. I put mine in the freezer for a couple hours before transferring to the fridge as I was rushed for time!


You'll want to allow your cheesecake to cool to room temperature before removing the outside tin and covering with plastic wrap. Chill in the fridge for 3 hours before serving. 


Serving: 1sliceCalories: 199kcalCarbohydrates: 22gProtein: 9gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 22mgSodium: 188mgPotassium: 114mgFiber: 1gSugar: 10gVitamin A: 2850IUVitamin C: 1.7mgCalcium: 120mgIron: 1.1mg
Keyword Cheesecake, Pumpkin Pie
Tried this recipe?Let us know how it was!

I’d love to hear how your cheesecake turns out or whether you make any changes to your recipe to make this even tastier!

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If you want to find out more about macros and flexible eating check out page with more information here!


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