Pumpkin Pie Cheesecake

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

Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 235
  • Calories from fat: 25%
  • Fat: 6.4g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.1g
  • Carbohydrate: 36.4g
  • Fiber: 1.2g
  • Cholesterol: 67mg
  • Iron: 1.2mg
  • Sodium: 340mg
  • Calcium: 95mg

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)

Preparation

  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.
Note:

"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

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