How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Extremely Good Low Fat Iced Pumpkin Cheesecake?

You need 16 ingredients. The key ingredients include: 11 fat free graham crackers, 1 teaspoon cinnamon, 2 tablespoons sugar, ¼ cup walnuts, toasted and chopped, and more.

Is Extremely Good Low Fat Iced Pumpkin Cheesecake suitable as baking & desserts?

Yes, Extremely Good Low Fat Iced Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Extremely Good Low Fat Iced Pumpkin Cheesecake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Extremely Good Low Fat Iced Pumpkin Cheesecake

Name: Extremely Good Low Fat Iced Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11 fat free graham crackers; 1 teaspoon cinnamon; 2 tablespoons sugar; ¼ cup walnuts, toasted and chopped; ¼ cup I Can't Believe It's Not Butter, melted; 4 (8 ounce) packages fat free cream cheese; 1 ½ cups sugar; 2 tablespoons skim milk; 3 eggs; 15 ounces pumpkin puree; 1 cup fat free sour cream; 1 tablespoon vanilla extract; ¼ cup flour; ½ teaspoon cinnamon; ⅛ teaspoon nutmeg; 16 ounces vanilla icing

Bake this irresistible Extremely Good Low Fat Iced Pumpkin Cheesecake at home. Made with graham crackers, cinnamon, sugar and walnuts. Easy step-by-step…

This Extremely Good Low Fat Iced Pumpkin Cheesecake relies on simple, everyday ingredients such as fat free graham crackers, cinnamon, sugar and walnuts, toasted and chopped. It comes together quickly and makes 4 servings, at about 1854 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Extremely Good Low Fat Iced Pumpkin Cheesecake delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

1854

kcal

Calories

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

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Extremely Good Low Fat Iced Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

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