Slim Pumpkin Cheesecake Recipe

Name: Slim Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup gingersnap crumbs or 1 cup graham cracker crumbs; 2 tablespoons light calorie-reduced margarine, melted; 2 (250 g) packages light cream cheese, softened; 1 (540 ml) can pumpkin puree; 4 eggs; 1 (370 ml) canpartly skim evaporated milk; ¾ cup Splenda sugar substitute; 1 teaspoon cinnamon; 1 teaspoon vanilla; ½ teaspoon ginger; ¼ teaspoon nutmeg; ⅛ teaspoon clove

Servings: persons

1 cup gingersnap crumbs or 1 cup graham cracker crumbs
2 tablespoons light calorie-reduced margarine, melted
2 (250 g) packages light cream cheese, softened
1 (540 ml) can pumpkin puree
4 eggs
1 (370 ml) canpartly skim evaporated milk
¾ cup Splenda sugar substitute
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon ginger
¼ teaspoon nutmeg
⅛ teaspoon clove

1
CRUST: Combine crumbs and margarine.
2
Press into bottom of 9-inch springform pan.
3
Place in freezer while preparing filling.
4
FILLING: In large mixing bowl, with mixer at medium speed, beat cream cheese until soft and creamy.
5
Add remaining ingredients and beat at low speed until blended and smooth, about 1 minute.
6
Pour filling into crust.
7
Bake at 350F for 55 minutes or until all sides begin to pull away form pan and filling is set.
8
Cool 15 minutes, then run knife around sides to loosen cake from pan.
9
Cool on rack to room temperature.
10
Cover and refrigerate 2 hours or until serving time.

530

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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: 1 cup gingersnap crumbs or 1 cup graham cracker crumbs, 2 tablespoons light calorie-reduced margarine, melted, 2 (250 g) packages light cream cheese, softened, 1 (540 ml) can pumpkin puree, and more.

Yes, Slim 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!

Slim Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions