Best 3 Guilt Free Pumpkin Cheesecake Recipes

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Treat yourself to a guilt-free indulgence with our delectable pumpkin cheesecake recipe, a harmonious blend of classic flavors and healthier choices. This cheesecake features a creamy, luscious filling made with pumpkin puree, reduced-fat cream cheese, and a hint of maple syrup, all nestled in a wholesome whole-wheat graham cracker crust. Say goodbye to the guilt and embrace the goodness of our pumpkin cheesecake, a perfect balance of taste and well-being.

In addition to the classic pumpkin cheesecake, this article offers a delightful collection of tasty recipes to satisfy every palate. Discover the secrets of our creamy pumpkin swirl cheesecake, where layers of pumpkin and vanilla cheesecake come together in a symphony of flavors. For a unique twist, try our pumpkin cheesecake bites, miniature treats perfect for parties and gatherings, or explore the decadence of our pumpkin cheesecake bars, a delightful combination of a creamy cheesecake filling and a crunchy graham cracker crust.

Indulge in the goodness of our pumpkin cheesecake mousse, a light and airy dessert that will tantalize your taste buds. Experience the richness of our pumpkin cheesecake ice cream, a refreshing and flavorful scoop of pumpkiny delight. And for a delightful twist, explore our pumpkin cheesecake pancakes, a unique breakfast or brunch option that will bring a smile to your face.

Let's cook with our recipes!

SKINNY PUMPKIN CHEESECAKE



Skinny Pumpkin Cheesecake image

48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10h30m

Yield 16

Number Of Ingredients 12

1 cup plus 2 tablespoons graham cracker crumbs
3 tablespoons apple jelly
4 packages (8 oz each) fat-free cream cheese, softened
1 cup firmly packed brown sugar
2/3 cup granulated sugar
5 eggs
1 can (15 oz) pumpkin (not pumpkin pie mix)
2 tablespoons brandy, if desired
1/4 cup Gold Medal™ all-purpose flour
2 to 3 teaspoons pumpkin pie spice
1 cup Cool Whip fat-free frozen whipped topping, thawed, if desired
Ground nutmeg, if desired

Steps:

  • Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
  • Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
  • In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
  • Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  • Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Nutrition Facts : ServingSize 1 Serving, TransFat 0 g

GUILT-FREE PUMPKIN CHEESECAKE



Guilt-Free Pumpkin Cheesecake image

I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.

Provided by princesslisa of a g

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature
mint sprig (optional)
chopped pecans (optional)

Steps:

  • Heat oven to 325°F.
  • Spray 8" X 3" deep cake pan with non-stick cooking spray.
  • Line with parchment or wax paper, spray paper.
  • Beat cream cheese with an electric mixer until smooth.
  • Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
  • Beat in one egg at a time until combined.
  • Pour batter into pan.
  • Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
  • Bake 42-45 minutes or until cake is set in the center.
  • Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
  • Remove pan from water bath and transfer to cooling rack; cool completely.
  • Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
  • To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
  • Place serving platter over top and invert.
  • Remove paper, garnish, and enjoy!

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE



Low Carb/Sugar Free Pumpkin Cheesecake image

This recipe is from Kalyn's Kitchen which a fabulous South Beach diet blog. Just because you are watching the sugar/carbs doesn't mean you have to miss out on dessert.

Provided by Collegechyc

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 (8 ounce) packages light cream cheese (not fat free)
1/2 cup Splenda granular
2/3 teaspoon vanilla extract
2 eggs
1/2 cup canned pumpkin puree (not pumpkin pie filling which contains sugar)
1/2 teaspoon ground cinnamon
1/2 teaspoon apple pie spice
whipped cream (optional)

Steps:

  • Preheat oven to 325°F.
  • In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
  • Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
  • Add pumpkin and spices to remaining batter and stir until blended.
  • Carefully spread pumpkin layer over first layer.
  • Bake in preheated oven 35-45 minutes or until center is almost set.
  • Allow to cool, then chill several hours or overnight.
  • Serve with whipped cream if desired and wait for compliments.
  • I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

Nutrition Facts : Calories 168.2, Fat 14.2, SaturatedFat 7.7, Cholesterol 88.5, Sodium 244.4, Carbohydrate 3.5, Fiber 0.5, Sugar 2.4, Protein 6.9

Tips:

  • Use a blender or food processor to achieve a smooth cheesecake filling. This will help to eliminate any lumps and ensure a creamy texture.
  • Don't overbeat the cheesecake filling. Overbeating can cause the filling to become dense and rubbery.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving. This will allow the cheesecake to set and develop its full flavor.
  • Garnish the cheesecake with fresh fruit, whipped cream, or caramel sauce. This will add a delicious finishing touch to your dessert.

Conclusion:

This guilt-free pumpkin cheesecake recipe is a delicious and healthy way to enjoy a classic dessert. Made with a combination of pumpkin puree, cream cheese, and Greek yogurt, this cheesecake is packed with flavor and nutrients. The crust is made with whole grain graham crackers and oats, providing a healthy and satisfying base for the cheesecake. Whether you're looking for a dessert that's perfect for a special occasion or a simple treat to enjoy at home, this guilt-free pumpkin cheesecake is sure to please everyone.

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