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Low-Calorie Pumpkin Cheesecake - Light, Creamy, and Comforting

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup graham cracker crumbs (or digestive biscuit crumbs)
  • 2 tablespoons light brown sugar (or granulated zero-calorie sweetener, 1:1)
  • 2 tablespoons melted light butter or coconut oil
  • Pinch of salt
  • For the filling: 12 ounces reduced-fat (Neufchâtel) cream cheese, softened
  • 1 cup plain nonfat Greek yogurt
  • 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup granulated sugar or a 1:1 zero-calorie sweetener
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1/4 teaspoon fine salt
  • Optional toppings: Light whipped topping or a dollop of Greek yogurt
  • Extra cinnamon or pumpkin pie spice
  • Crushed pecans or graham crumbs for garnish
  • Equipment: 8- or 9-inch springform pan
  • Mixing bowls and hand mixer (or stand mixer)
  • Rubber spatula
  • Cooling rack

Method
 

  1. Prep the pan and oven: Heat oven to 325°F (163°C). Lightly coat a springform pan with cooking spray. For easy release, line the bottom with parchment.
  2. Make the crust: Stir graham crumbs, brown sugar, melted light butter, and a pinch of salt until the texture feels like damp sand. Press firmly into the bottom of the pan with the bottom of a measuring cup.
  3. Prebake the crust: Bake for 8–10 minutes until set and lightly fragrant. Cool for 5 minutes while you mix the filling.
  4. Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and no lumps remain, about 1–2 minutes. Scrape the bowl.
  5. Add yogurt and sweetener: Mix in Greek yogurt and sugar (or sweetener) until silky. Avoid overbeating to keep air out of the batter.
  6. Add pumpkin and flavorings: Beat in pumpkin puree, vanilla, spices, and salt until fully combined. The batter should be uniform in color.
  7. Incorporate eggs: Add eggs one at a time on low speed, mixing just until blended. Do not whip.
  8. Fill the pan: Pour the batter over the crust and smooth the top with a spatula. Tap the pan lightly on the counter to release air bubbles.
  9. Bake low and slow: Bake at 325°F (163°C) for 40–50 minutes. The edges should be set, and the center should wobble slightly like gelatin.
  10. Cool gradually: Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes. This helps prevent cracks.
  11. Chill to set: Move to a cooling rack until room temperature, then cover and chill for at least 6 hours, preferably overnight.
  12. Serve: Run a thin knife around the edge, release the springform, and slice with a warm, clean knife. Add a light dollop of whipped topping and a sprinkle of cinnamon if you like.