Go Back
+ servings
pumpkin-pie-cheesecake

Skinny Pumpkin Pie Cheesecake

Roz
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!
No ratings yet
Prep Time 10 mins
Cook Time 45 mins
Chill time 3 hrs
Total Time 55 mins
Course Dessert
Cuisine American
Servings 8 slices
Calories 199 kcal

Ingredients
  

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

Instructions
 

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!

Notes

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. 

Nutrition

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!