Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ginger snaps; 2 tablespoons apricot or peach jam, melted; 8 ounces fat-free cream cheese, at room temperature; 8 ounces tub-style light cream cheese (not fat-free), at room temperature; 1 1/4 cups sugar; 1 cup nonfat cottage cheese; 1 1/3 cups canned pumpkin (not pie filling); 1 tablespoon vanilla extract; 1 1/2 teaspoons cinnamon; 1 teaspoon all-purpose flour; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 6 egg whites

Servings: persons

15 ginger snaps
2 tablespoons apricot or peach jam, melted
8 ounces fat-free cream cheese, at room temperature
8 ounces tub-style light cream cheese (not fat-free), at room temperature
1 1/4 cups sugar
1 cup nonfat cottage cheese
1 1/3 cups canned pumpkin (not pie filling)
1 tablespoon vanilla extract
1 1/2 teaspoons cinnamon
1 teaspoon all-purpose flour
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
6 egg whites

1
["Preheat the oven to 325 degrees F. Lightly coat an 8- or 9-inch springform pan with nonstick vegetable-oil spray.", "To make the crust: In a food processor or blender, grind the ginger snaps until crumbly.", "In a large bowl, combine the ginger snap crumbs and melted jam with a fork.", "Mix until blended and press into the bottom of the prepared pan.", "To make the filling: In a large bowl, beat together the fat-free cream cheese and light ef=""http://www.foodterms.com/encyclopedia/cream-cheese/index.html"" class=""crosslink"" debug=""445 457"">cream cheese with an electric mixer on the lowest speed until blended.", "Beat in the sugar.", "In a food processor or blender, puree the cottage cheese until smooth and creamy.", "Add the pumpkin, vanilla, cinnamon, flour, allspice, and cloves.", "Blend until smooth.", "Add the pumpkin mixture to the cream cheese mixture and mix just until blended.", "Add the egg whites and mix just until blended.", "Pour the mixture into the prepared pan.", "Bake 80 minutes, or until the cheesecake puffs and the center is almost set.", "Transfer to a wire rack and let cool.", "To serve, run a knife around the sides to loosen the cake.", "Release the pan sides.", "Cut into wedges."]

1278

kcal

Calories

Fat

139

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

You need 13 ingredients. The key ingredients include: 15 ginger snaps, 2 tablespoons apricot or peach jam, melted, 8 ounces fat-free cream cheese, at room temperature, 8 ounces tub-style light cream cheese (not fat-free), at room temperature, and more.

Yes, 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!

Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions