Pumpkin Pie Cheesecake

This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.


8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

Recipe from

Cooking Light

Nutritional 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


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)


Preheat oven to 325°.

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

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.

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.

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


"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

Beth Berenis, Ocoee, Florida,

December 2005
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