Easy Low Calorie Weight Watchers Pumpkin Cheesecake Recipe

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.

Prep Time20 mins

Baking Time1 hr

Total Time1 hr 20 mins

Course: Dessert

Cuisine: American

Keyword: low-calorie pumpkin cheesecake, low-fat pumpkin cheesecake, weight watchers pumpkin cheesecake, weight watchers pumpkin cheesecake recipes, ww pumpkin cheesecake

Servings: slices

Author: cheesecakesworld

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 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.
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.
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 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.
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 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.
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.
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.

Notes

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.

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.