Low Calorie Pumpkin Cheesecake Recipes

PUMPKIN SPICE NO-BAKE CHEESECAKE

Steps:

• In a large bowl whip cream cheese, pumpkin, vanilla, cinnamon, pumpkin pie spice, and brown sugar for a few minutes until fluffy. A hand mixer or spatula both work fine.
• Add Truwhip and whip until smooth.
• Spoon mixture into pie crust and chill for a few hours, until firm.

LOW CALORIE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
• In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
• Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
• Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
• In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
• Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
• With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
• To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.

KETO PUMPKIN CHEESECAKE WITH ALMOND PECAN CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pulse almonds and pecans together in a food processor until ground, but not paste-like. Add sweetener and butter; pulse to combine. Press mixture into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is golden brown, about 10 minutes. Let cool 10 minutes.
• Blend cream cheese and 2/3 cup sweetener in food processor or with an electric mixer until smooth, 2 to 3 minutes. Mix in pumpkin, vanilla extract, cinnamon, ginger, cloves, and salt until smooth, about 2 minutes more. Add in eggs one at a time, mixing thoroughly after each addition. Pour batter into the prepared crust.
• Bake in the preheated oven until just set in the center, or when the filling jiggles but does not run, 45 to 50 minutes. Let cool completely, about 30 minutes. Run a knife around the edge of the cheesecake, cover, and refrigerate at least 4 hours, until ready to serve.