Best 3 Guilt Free Pumpkin Cheesecake Recipes

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.

Here are our top 3 tried and tested 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

Ingredients

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

Ingredients

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

Ingredients

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.