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Pumpkin Pie Cheesecake

 

A low point pumpkin cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs

BLUE: Zero SmartPoints per serving

PURPLE: Zero SmartPoints per serving

 

These cheesecakes are a staple in my weightless journey. Be sure to check out these other flavors as well:

 

WHITE CHOCOLATE OREO CHEESECAKE

LEMON CHEESECAKE

PLAIN JANE CHEESECAKE

PUMPKIN PIE CHEESECAKE

WHITE CHOCOLATIER CHEESECAKE 

 

What Ingredients do I use to make this Cheesecake?

Non Fat Greek Yogurt:

The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk’s nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that “whey” or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey. 

Sugar Free Pudding:

The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek yogurt and sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value would be 2 point per slice, if sliced into 10 servings. 

Eggs:

These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol-you may substitute the whole eggs for egg whites, but you’ll need 6 egg whites instead of 3 whole eggs. If you are following the WW GREEN plan you may substitute the 3 eggs for 3/4 cup liquid egg substitute which lowers the point value per serving. 

Sweetener:

For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

 

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It’s WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural

Click HERE to purchase the Lakanto Monkfruit Sweetener.

Save 20% on all non sale items with promo code: pound20

 

What could I use for a low point crust?

Want to add a crust to this cheesecake? May I suggest using my Lightened Up Graham Cracker Crust is perfect. It’s only 4 Freestyle Smart Point per serving and adds a delicious graham cracker taste to the cheesecake.

You can find the recipe here.

What do I use to bake my cheesecake in?:

 I use this 9-inch Springform pan.  A 9-inch pie dish would work as well.

 

Servings: Makes 8 servings

 

Ingredients:

Directions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
  3. Add yogurt, dry pudding mix, and cake mix, if desired.  Whisk together until well combined.
  4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
  5. Bake for 30 minutes.
  6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
  7. Let it chill overnight in the springform pan in the refrigerator.

Tips:

  1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick
  2. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 minutes before covering it with plastic wrap and let it chill overnight in the refrigerator.
  3. It’s recommended to chill overnight before eating.
  4. It can take up to 12 hours for the texture and flavor to completely set in.
  5. The longer it chills the better it tastes.

 

Servings: Makes 8 servings 

GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute, 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix

BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

Notes:

 

  • You can substitute regular instant pudding mix for the sugar free pudding mix. The point value would increase by 2 additional Smartpoints per serving.
  • In order to calculate the smart points on a recipe you have to enter the ingredients in manually (by creating a recipe in the recipe builder) not by the nutritional information. Since this recipe contains zero point items the app doesn’t realize there are zero point items in the recipe and will calculate it based only off the nutritional information which is not accurate.
Yield: 8

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake

This low point pumpkin cheesecake made with Greek yogurt makes for guilt-free breakfast, snack, or dessert.

Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 12 hours
Total Time 12 hours 35 minutes

Ingredients

  • 3 eggs or 3/4 cup liquid egg substitute
  • 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
  • 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
  • 1/2 Tbsp. vanilla extract
  • 3/4 cup 100% pure canned pumpkin.
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • 3 Tbsp granulated white sugar substitute
  • 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix

Instructions

    1. Preheat oven to 350 degrees.
    2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
    3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined.
    4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
    5. Bake for 30 minutes.
    6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
    7. Let it chill overnight in the springform pan in the refrigerator.

      Servings: Makes 8 servings 

      GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix

      BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

      PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

Notes

  1. I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick
  2. It may look jiggly but once it’s chilled, it will set. Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  3. It's recommended to chill overnight before eating.
  4. It can take up to 12 hours for the texture and flavor to completely set in.
  5. The longer it chills the better it tastes.
  6. You can substitute regular instant pudding mix for the sugar free pudding mix. The point value would increase by 2 additional Smartpoints per serving.
  7. Nutritional info was caculated without the spice cake mix. If you use the Duncan Hines Cake mix the nuturtional info is as follows: Calories: 116 , Fat: 3, Protein: 12 Net Carbs: 10

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 88Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 74mgSodium: 208mgCarbohydrates: 7gFiber: 1gSugar: 1gProtein: 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Danielle

Sunday 29th of November 2020

Made this recipe for the holiday and found the 32oz of Greek yogurt to be too much. The cheesecake never really firmed up as much as the other recipes and fell apart when trying to serve. I did leave out the 3 Tbsps of optional spice cake mix so not sure if this had something to do with it, but next time I would definitely stick with just 3 cups of yogurt.

Lindsay Kehl

Monday 30th of November 2020

HI Danielle

Thanks for your comments. Did you a thick Greek yogurt such as Fage or Chobani? That will make the biggest difference for the texture. I make this weekly with 32 oz. using chobani and it has never had trouble firming up. However, other brands of yogurt tend to do that.

Hope you'll give that a try!

Tina

Monday 26th of October 2020

I Put this in the Recipe Builer on the Weight Watchers app and its 1 Sp without the cake mix and 2 Sp with the cake mix on the Blue Plan. You may want to update the Points on the recipe.

Lindsay Kehl

Monday 26th of October 2020

Hi Tina

Thanks for reaching out. I have the breakdown of the point values that were used in the recipe that shows 1 point per slice for blue or purple plan or 3 smart points on green:

1 1/2 oz. Betty Crocker Cake Mix-7 points 1 box Instant sugar free pudding -3 points Vanilla extract- 1 point Eggs-0 on blue and purple or 6 points on green Lakanto Monkfruit - 0 points Greek yogurt- 0 points on blue and purple or 7 on green plan

The whole thing is 11 points for blue and purple plan and the WW builder shows it is 1.3 points per slice- or 1 point. If you used a different sweetener, cake mix, or yogurt, that can make all the difference!

Thank you!

Ann

Saturday 24th of October 2020

What did you put on top for whipped topping?

Lindsay Kehl

Monday 26th of October 2020

Hi Ann

I use fat free Reddi Whip- up to 2 tbsp is 0 points!

thanks

MiMi

Saturday 10th of October 2020

What is 3/4 liquid egg substitute? 3/4 of what?

Lindsay Kehl

Monday 12th of October 2020

Hi Mimi

Liquid eggs are eggs that you find in a carton. You would use 3/4 cup of that as a substitute for the 3 whole eggs.

Thank you!

Audrey

Tuesday 8th of September 2020

Can this be made in an instant pot in a 7" springform pan? If so, how long do I cook it?

Lindsay Kehl

Monday 14th of September 2020

Hi Audrey

Yes, this can be made in a 7-inch pan. Cooking time will still remain at 30 minutes.

Thanks

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