Pumpkin Cheesecake - Light Style Recipe

Name: Pumpkin Cheesecake - Light Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces reduced-fat vanilla wafers; 1 tablespoon butter, melted; 24 ounces fat free cream cheese, softened; 16 ounces light cream cheese, softened; ½ cup sugar; ½ cup packed brown sugar; 3 tablespoons all-purpose flour; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon ground ginger; ¼ teaspoon salt; ⅛ teaspoon allspice; 2 teaspoons vanilla extract; 4 large eggs; 1 (15 ounce) can pumpkin

Servings: persons

8 ounces reduced-fat vanilla wafers
1 tablespoon butter, melted
24 ounces fat free cream cheese, softened
16 ounces light cream cheese, softened
½ cup sugar
½ cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
⅛ teaspoon allspice
2 teaspoons vanilla extract
4 large eggs
1 (15 ounce) can pumpkin

1
preheat oven to 400.
2
To prepare crust, place wafers in a food processor; pulse 2-3 times or until finely ground.
3
Add butter; pulse 10 times or until mixture resembles coarse meal.
4
Firmly press mixture into bottom of a 9-inch spring form pan coated with cooking spray.
5
Bake at 400 for 10 minutes; cool on wire rack.
6
Reduce oven temperature to 325.
7
To prepare filling, beat cheeses with a mixer at high speed until smooth.
8
Add ingredients sugar-vanilla, beating well.
9
Add eggs, one at a time, beating well after each.
10
Add pumpkin; beat well.
11
Pour cheese mixture into crust, bake at 325 for 1.5 hours or until almost set.
12
Remove from oven, run a knife around outside edge.
13
Cool to room temp., cover and chill for at least 8 hours.

1557

kcal

Calories

109

Fat

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

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.
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 15 ingredients. The key ingredients include: 8 ounces reduced-fat vanilla wafers, 1 tablespoon butter, melted, 24 ounces fat free cream cheese, softened, 16 ounces light cream cheese, softened, and more.

Yes, Pumpkin Cheesecake - Light Style 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 - Light Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions