Easy Pumpkin Spice Cheesecake

Indulge in the rich and creamy flavors of fall with this Pumpkin Spice Cheesecake. Perfectly spiced and guilt-free, this dessert is a delightful treat for pumpkin lovers, especially during the holiday season. Made with light ingredients, it’s a healthier version of a classic cheesecake that’s sure to impress.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (use low-fat or reduced-sugar if available)
• 2 tbsp light butter, melted
• 1 tbsp sugar substitute (such as Swerve or Stevia)

For the Cheesecake Filling:

• 16 oz light cream cheese, softened
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup plain non-fat Greek yogurt
• 2 large eggs
• 1/2 cup sugar substitute
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• Pinch of salt

Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly spray a 9-inch springform pan with cooking spray.

2. Prepare the Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar substitute.
2. Press the mixture evenly into the bottom of the prepared pan.
3. Bake the crust for 8 minutes, then set aside to cool.

3. Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy.
2. Add the pumpkin puree, Greek yogurt, sugar substitute, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until well combined.
3. Add the eggs one at a time, mixing on low speed just until blended. Do not overmix.

4. Assemble and Bake

1. Pour the filling over the cooled crust, spreading it evenly.
2. Bake for 45-50 minutes, or until the center is slightly jiggly but the edges are set.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking.

5. Chill and Serve

1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.
2. Slice into 12 servings and top with optional garnishes before serving.

Optional Toppings

• A dollop of fat-free whipped cream
• A sprinkle of cinnamon or nutmeg
• A drizzle of sugar-free caramel sauce

Nutritional Information (per serving, based on 12 servings):

• Calories: 150-160
• WW Points: 4-5 points (depending on specific ingredients)
• Fat: 6g
• Carbs: 16g
• Protein: 8g

Why You’ll Love This Recipe

1. Fall Flavors: The perfect balance of pumpkin spice and creamy cheesecake in every bite.
2. Healthier Option: Made with lighter ingredients, this cheesecake is indulgent yet Weight Watchers-friendly.
3. Simple and Elegant: Easy to prepare, yet impressive enough for special occasions.
4. Customizable: Add your favorite toppings or adjust the spice levels to suit your taste.

Pro Tips

• Room Temperature Ingredients: Make sure the cream cheese and eggs are at room temperature for a smoother filling.
• Prevent Cracks: Bake the cheesecake in a water bath or place a pan of water on the rack below to create steam.
• Storage: Store leftovers in the refrigerator for up to 5 days or freeze individual slices for a quick treat later.
• Flavor Boost: Add a tablespoon of maple syrup (sugar-free if preferred) for a touch of extra sweetness.

This Pumpkin Spice Cheesecake is a delightful and healthier alternative to traditional cheesecake. Whether you’re hosting a holiday dinner or simply indulging your pumpkin cravings, this recipe is guaranteed to be a hit. It’s creamy, spiced to perfection, and satisfying without breaking your points budget.