Ingredients for Pumpkin Cheesecake Low Calorie
- Fat Free Cream Cheese
- Skim Milk
- Splenda Sugar Substitute
- Fat Free Whipped Topping
- Reduced Fat Graham Cracker Crust
- Fat Free Sugar Free Vanilla Pudding Mix
- 1 (15 oz/425g) can pumpkin puree
- Cinnamon
- Ginger
- Clove
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How to Make Pumpkin Cheesecake Low Calorie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 16 oz (450g) reduced-fat cream cheese until smooth and creamy.
- Add 1/4 cup (60ml) milk and 1/4 cup (50g) sugar substitute (such as stevia or erythritol). Beat until well combined.
- Gently fold in 8 oz (225g) light whipped topping.
- Pour mixture into a prepared 9-inch graham cracker crust.
- In a separate bowl, whisk together 1 cup (240ml) milk, 1 small package (3.4 oz/96g) sugar-free instant vanilla pudding mix, 1 (15 oz/425g) can pumpkin puree, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon ground cinnamon until smooth and creamy.
- Pour pumpkin mixture evenly over the cream cheese layer.
- Bake for 30-35 minutes, or until the center is set. Let cool completely before refrigerating for at least 4 hours (or overnight) to allow the cheesecake to set completely.
- Garnish with a sprinkle of cinnamon or a dollop of light whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
8g
Carbs
3g