Guilt Free Pumpkin Cheesecake Recipes

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NO GUILT CHEESECAKE



No Guilt Cheesecake image

Vanilla cheesecake, creamy and good, but made with yogurt instead of cream cheese. Wonderful served with fruit.

Provided by Charlotte

Categories     Desserts     Cakes     Cheesecake Recipes

Yield 12

Number Of Ingredients 7

2 (16 ounce) containers French vanilla yogurt
5 eggs
1 cup white sugar
1 teaspoon vanilla extract
1 ½ cups graham cracker crumbs
1 teaspoon white sugar
2 tablespoons butter, melted

Steps:

  • Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
  • Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
  • Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
  • Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

Nutrition Facts : Calories 221.5 calories, Carbohydrate 35.6 g, Cholesterol 86.3 mg, Fat 6 g, Fiber 0.3 g, Protein 7 g, SaturatedFat 2.6 g, Sodium 155.6 mg, Sugar 30.8 g

GUILT-FREE PUMPKIN CHEESECAKE



Guilt-Free Pumpkin Cheesecake image

I made this last year for Thanksgiving and everyone has requested it again for this year...even the "non-lo-carbers". I found it on the Atkins Website. Only 6 net carbs per serving.

Provided by princesslisa of a g

Categories     Cheesecake

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 9

3 (8 ounce) packages cream cheese
1 (15 ounce) can pumpkin puree
2/3 cup Splenda sugar substitute
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
3 eggs, at room temperature
mint sprig (optional)
chopped pecans (optional)

Steps:

  • Heat oven to 325°F.
  • Spray 8" X 3" deep cake pan with non-stick cooking spray.
  • Line with parchment or wax paper, spray paper.
  • Beat cream cheese with an electric mixer until smooth.
  • Add pumpkin, Splenda, vanilla, cinnamon and ginger;Beat until smooth.
  • Beat in one egg at a time until combined.
  • Pour batter into pan.
  • Place cake pan in a roasting pan and pour boiling water around the outside of the pan until the water level reaches half way up the side.
  • Bake 42-45 minutes or until cake is set in the center.
  • Turn the oven off, crack the oven door and let stand in oven for 15 minutes.
  • Remove pan from water bath and transfer to cooling rack; cool completely.
  • Run knife around edge of cake, cover and refrigerate 4 hours to overnight.
  • To remove cake, dip bottom of pan in hot water for a few seconds to loosen.
  • Place serving platter over top and invert.
  • Remove paper, garnish, and enjoy!

GUILT AND FAT FREE LOW CALORIE PUMPKIN CHEESECAKE PUDDING



Guilt and Fat Free Low Calorie Pumpkin Cheesecake Pudding image

I love pumpkin pudding so I experimented with different flavors. This one has the lowest calories and tastes great. Makes 5 1/2 cup servings.

Provided by TVan8879

Categories     Dessert

Time 7m

Yield 5 serving(s)

Number Of Ingredients 5

1 (1 ounce) box fat free sugar-free instant cheesecake pudding mix
1/2 cup cold water
1 cup skim milk
1 cup pumpkin
1 teaspoon pumpkin pie spice

Steps:

  • Whisk milk and pudding mix together and let sit for 5 minutes.
  • Whisk in water, let sit for 1 minute.
  • Add pumpkin and pumpkin pie spice
  • Refrigerate for a couple hours or you can just eat it right after.

Nutrition Facts :

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