ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pumpkin Pie Cheesecake

Yield 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.

Ingredients

  • Cooking spray
  • 1/2 cup graham cracker crumbs (about 4 cookie sheets)
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 (8-ounce) block fat-free cream cheese
  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese
  • 1 cup canned pumpkin
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • 1/2 cup frozen reduced-calorie whipped topping, thawed
  • Cinnamon (optional)

Nutrition Information

  • calories 235
  • caloriesfromfat 25 %
  • fat 6.4 g
  • satfat 3.6 g
  • monofat 1.8 g
  • polyfat 0.5 g
  • protein 8.1 g
  • carbohydrate 36.4 g
  • fiber 1.2 g
  • cholesterol 67 mg
  • iron 1.2 mg
  • sodium 340 mg
  • calcium 95 mg

How to Make It

  1. Preheat oven to 325°.

  2. Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.

  3. Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.

  4. Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.

  5. Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.

Cook's Notes

"After trying many versions, I developed this cheesecake. The cream cheese makes the filling very moist, and the dessert tastes more like a pumpkin pie than a cheesecake. Our family loves it." -Beth Berenis, Ocoee, FL