Low Calorie Pumpkin Cheesecake Recipe

Name: Low Calorie Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 1 cup graham cracker crumbs; 2 tablespoons graham cracker crumbs; 3 tablespoons apple jelly; Filling; 4 (8 ounce) packages fat free cream cheese, softened; 1 cup brown sugar, firmly packed; 2/3 cup sugar; 5 eggs; 1/4 cup all-purpose flour; 3 teaspoons pumpkin pie spice; 1 (15 ounce) can pumpkin

Servings: persons

Crust
1 cup graham cracker crumbs
2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
Filling
4 (8 ounce) packages fat free cream cheese, softened
1 cup brown sugar, firmly packed
2/3 cup sugar
5 eggs
1/4 cup all-purpose flour
3 teaspoons pumpkin pie spice
1 (15 ounce) can pumpkin

1
Heat oven to 350 degrees F.
2
Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
3
In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
4
Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
5
Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
6
In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
7
Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
8
With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
9
To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.

1002

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Crust, 1 cup graham cracker crumbs, 2 tablespoons graham cracker crumbs, 3 tablespoons apple jelly, and more.

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

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.

That's it — enjoy your meal!

Low Calorie Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions