By Lindy Van Schalkwyk, last updated on October 3, 2024
Today, we will shave off even more calories with our Weight Watchers pumpkin cheesecake recipe. It’s easy, healthy, and still uber creamy.
This recipe is stuffed with delicious authentic pumpkin flavors and a creamy vanilla cheesecake filling. It is super easy to lower the calories even more than we already have.
If you want a truly low-calorie and low-fat pumpkin cheesecake recipe, you have to try ours.
What Is A Weight Watchers Pumpkin Cheesecake?
Weight Watchers is a popular global dietary program that helps people lose weight. What makes them especially popular is that they provide a ton of incredibly delicious and tasty recipes. And, they are very low in calories and fat.
Ultimately, they assist with losing weight while still allowing you to indulge in sweet decadent treats.
So, what exactly makes this Weight Watchers pumpkin cheesecake so great? Well, the original WW pumpkin cheesecake recipe is a crustless baked cheesecake.
It is made with fat-free and low-fat dairy ingredients to create a sweet and tangy vanilla cheesecake filling. Then, a separate flavorful pumpkin filling is made. The two are swirled together to create a beautiful unique cheesecake.
To garnish the baked cheesecake, they add crushed cookies.
Overall, their cheesecake has a point score of between 7-8 per serving. This is about 245 – 280 calories per slice.
What makes our weight watchers pumpkin cheesecake better?
There are a ton of alternative Weight Watchers pumpkin cheesecake recipes out there. But ours is truly one of them that is VERY low in calories.
We used their recipe and substituted some ingredients that are still high in calories.
For example, we’ve replaced regular granulated sugar with Stevia, a no-calorie sugar alternative. This lowers the calorie count by about 580 for the entire recipe (48,3 calories per serving).
This alone makes it a better low-calorie pumpkin cheesecake recipe than most out there.
What You Need For Our Weight Watchers Pumpkin Cheesecake
Ingredients for the pumpkin filling
- 15 ounces canned pumpkin puree
- 1/4 cup Stevia
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 3/4 cup fat-free heavy cream
Ingredients for the cheesecake filling
- 6 ounces of low-fat cream cheese, softened at room temperature
- 2 ounces of full-fat cream cheese, softened at room temperature
- 2 tablespoons Stevia
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Knife
- Plastic or saran wrap
Step by step instructions
Step 1: Prepare your ingredients and equipment
First, make sure all of your ingredients are at room temperature. This will make them blend better.
If you are making pumpkin puree from scratch, do so now. Ensure it’s completely cooled before using it in the recipe.
Then, preheat your oven to 360ºF (180ºC). Then, line your springform cake pan with non-stick baking paper at the bottom. Spray the sides with non-stick baking spray.
Step 2: Make the pumpkin filling
Place the pumpkin puree, Stevia, spice mix, and salt in a large mixing bowl. Then, mix the ingredients very well.
Add the eggs one at a time. Make sure you blend the egg in well before adding the next. Finally, gently whisk in the heavy cream until you have a completely uniform pumpkin filling.
Step 3: Make the cheesecake filling
Next, combine fat-free and full-fat cream cheeses in a large bowl. Add the Stevia to the bowl as well. Beat the ingredients until the cream cheeses become fluffy and light in color.
Finally, add the egg and vanilla extract. Whisk them in until the cheesecake batter is uniform in consistency.
Step 4: Assemble the cheesecake
Place the pumpkin filling in the bottom of the lined springform pan. Then, carefully pour the thicker cheesecake filling over the pumpkin filling.
Use a knife and swirl the two layers together. You will see orange streaks of filling peeking through the white cheesecake batter.
Step 5: Bake the Weight Watchers pumpkin cheesecake
Bake the cheesecake on the center rack for about 50-60 minutes. After 50 minutes, check the progress of the cheesecake and test whether it is done.
Step 6: Cool and serve the cheesecake
Once your cheesecake is baked, turn off the oven and open the door slightly. Then, allow the pumpkin cheesecake to cool for 1 hour.
After an hour, remove it from the oven completely and allow it to cool at room temperature for 30 minutes.
Then, wrap it in plastic or saran wrap and place it in the fridge to set for 4 hours.
Once completely set, remove it from the springform pan and serve it immediately. Store any leftover cheesecake in an airtight container in the fridge.
Expert Tips And Tricks
- You don’t have to buy canned pumpkin puree. You can also make your own at home. Most canned pumpkin purees are the same as homemade ones. But, some contain preservatives and other chemical additives which makes them unhealthier. Not necessarily higher in calories, but just generally less nutritional.
- If you don’t like Stevia as a sugar alternative, you can try any one of these. But, remember to make sure how you should substitute them (what ratios to use).
- This cheesecake can be cut into 12 slices. Each slice will contain roughly 151-185 calories.
- The only way to reduce the calorie count even further is by only using fat-free cream cheese. However, cheesecake needs some fat to create a creamy texture. But, full-fat cream cheese is incredibly high in calories (and fat). So, at the end of the day, you need to decide how many calories you want to shave off.
Preparations Times And Servings
| Preparation Times | Baking Times | Servings |
| 20 minutes | 50-60 minutes | 12 |
Final Thoughts For Our Decadent Low-Calorie Weight Watchers Pumpkin Cheesecake
As you can see, our Weight Watchers pumpkin cheesecake is incredibly low in calories and fat – even lower than the original recipe! So, make sure to incorporate it into your diet so you can still satisfy your sweet tooth!
Go check out some of our other low-calorie or low-fat dessert recipes. You’ll love them too!
Easy Low Calorie Weight Watchers Pumpkin Cheesecake Recipe
Equipment
- 10-inch springform cake pan
- Non-stick baking paper
- Non-stick cooking spray
- Measuring cups and spoons
- Food processor, optional
- Cooling rack
- Mixing bowls
- Electric or hand mixer
- Rubber or silicone spatula
- Knife
- Plastic or saran wrap
Ingredients
Ingredients for the pumpkin filling
- 15 ounces canned pumpkin puree
- 1/4 cup Stevia
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon fine salt
- 3 large eggs, room temperature
- 3/4 cup fat-free heavy cream
Ingredients for the cheesecake filling
- 6 ounces of low-fat cream cheese, softened at room temperature
- 2 ounces of full-fat cream cheese, softened at room temperature
- 2 tablespoons Stevia
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Prepare your ingredients and equipmentFirst, make sure all of your ingredients are at room temperature. This will make them blend better.If you are making pumpkin puree from scratch, do so now. Ensure it's completely cooled before using it in the recipe.Then, preheat your oven to 360ºF (180ºC). Then, line your springform cake pan with non-stick baking paper at the bottom. Spray the sides with non-stick baking spray.
- Make the pumpkin fillingPlace the pumpkin puree, Stevia, spice mix, and salt in a large mixing bowl. Then, mix the ingredients very well.Add the eggs one at a time. Make sure you blend the egg in well before adding the next. Finally, gently whisk in the heavy cream until you have a completely uniform pumpkin filling.15 ounces canned pumpkin puree, 1/4 cup Stevia, 2 teaspoons pumpkin pie spice, 1/2 teaspoon fine salt, 3 large eggs, room temperature, 3/4 cup fat-free heavy cream
- Make the cheesecake fillingNext, combine fat-free and full-fat cream cheeses in a large bowl. Add the Stevia to the bowl as well. Beat the ingredients until the cream cheeses become fluffy and light in color.Finally, add the egg and vanilla extract. Whisk them in until the cheesecake batter is uniform in consistency.6 ounces of low-fat cream cheese, softened at room temperature, 2 ounces of full-fat cream cheese, softened at room temperature, 2 tablespoons Stevia, 1 large egg, room temperature, 1 teaspoon vanilla extract
- Assemble the cheesecakePlace the pumpkin filling in the bottom of the lined springform pan. Then, carefully pour the thicker cheesecake filling over the pumpkin filling.Use a knife and swirl the two layers together. You will see orange streaks of filling peeking through the white cheesecake batter.
- Bake the Weight Watchers pumpkin cheesecakeBake the cheesecake on the center rack for about 50-60 minutes. After 50 minutes, check the progress of the cheesecake and test whether it is done.
- Cool and serve the cheesecakeOnce your cheesecake is baked, turn off the oven and open the door slightly. Then, allow the pumpkin cheesecake to cool for 1 hour.After an hour, remove it from the oven completely and allow it to cool at room temperature for 30 minutes.Then, wrap it in plastic or saran wrap and place it in the fridge to set for 4 hours.Once completely set, remove it from the springform pan and serve it immediately. Store any leftover cheesecake in an airtight container in the fridge.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.