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This pumpkin cheesecake is 1-3 PersonalPoints™ per slice! It’s made with Greek yogurt which makes it low in points and perfect for a guilt-free breakfast, snack, or dessert.

Zero Point Pumpkin Pie Cheesecake

SERVINGS: Makes 8 servings

1-3 PersonalPoints™ per slice*
*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

HOW DO I MAKE MY PUMPKIN PIE CHEESECAKE?

  • Preheat the oven to 350 degrees.
  • Add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well in a mixing bowl.
  • Then add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.
  • After brushing a pie dish with a little non-stick cooking spray or a springform pan, pour the mixture.
  • Bake for 30 minutes.
  • Before covering it with plastic wrap let it cool for about 15-20 minutes.
  • Before serving let it chills overnight in the springform pan in the refrigerator.

WHAT DO I USE TO BAKE MY PUMPKIN PIE CHEESECAKE?

I always use this 9-inch Springform pan.

Click HERE to purchase SPRINGFORM PAN from amazon.

For sugar substitutes, I recommend Lakanto Monkfuit Sweetener to sweeten the cheesecake.

Click HERE to purchase the LAKANTO MONKFUIT SWEETENER from amazon.

Pumpkin Pie Cheesecake Ingredients

Zero Point Pumpkin Pie Cheesecake

INGREDIENTS

  • Firstly, you’ll need 3 eggs or 3/4 cup liquid egg substitute
  • Then you will need 1 (32 oz.) container of plain nonfat Greek yogurt
  • And then we will need 1 (1 oz.) small box of 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 ( I recommend Lakanto Classic Monkfruit Sweetener)
  • Finally, you’ll need 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix

INSTRUCTIONS

  1. Preheat the oven to 350 degrees.
  2. Add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well in a mixing bowl.
  3. Then add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.
  4. After brushing a pie dish with a little non-stick cooking spray or a springform pan, pour the mixture.
  5. Bake for 30 minutes.
  6. Before covering it with plastic wrap let it cool for about 15-20 minutes.
  7. Before serving let it chills overnight in the springform pan in the refrigerator.

NOTE

  1. I always prefer to mix the cheesecake by hand rather than with a mixer so that the yogurt stays nice and thick
  2. Once it’s chilled, it will set. because it may look jiggly in the beginning
  3. It’s recommended to chill overnight before eating.
  4. For the texture and flavor to completely set in, let it chill for about 12 hours.

Be sure to check out these delicious low point cheesecakes as well:

ZERO POINT CARAMEL CHEESECAKE

ZERO-POINT LEMON CHEESECAKE

ONE POINT BUTTERSCOTCH CHEESECAKE

ZERO POINT PLAIN JANE CHEESECAKE

ONE POINT FUNFETTI CHEESECAKE

ZERO POINT WEIGHT WATCHERS CHEESECAKE

Yield: 8

Zero Point Pumpkin Pie Cheesecake

Zero Point Pumpkin Pie Cheesecake

This pumpkin cheesecake is made with Greek yogurt which makes it low in points and perfect for a 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

  • Firstly, you'll need 3 eggs or 3/4 cup liquid egg substitute
  • Then you will need 1 (32 oz.) container plain nonfat Greek yogurt
  • And then we will need 1 (1 oz.) small box of 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 ( I recommend Lakanto Classic Monkfruit Sweetener)
  • Finally, you'll need 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix

Instructions

  1. Preheat oven to 350 degrees.
  2. Add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well in a mixing bowl.
  3. Then add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.
  4. After brushing a pie dish with a little non-stick cooking spray or a springform pan, pour the mixture.
  5. Bake for 30 minutes.
  6. Before covering it with plastic wrap let it cool for about 15-20 minutes.
  7. Before serving let it chills overnight in the springform pan in the refrigerator.

Notes

  1. I always prefer to mix the cheesecake by hand rather than with a mixer so that the yogurt stays nice and thick
  2. Once it's chilled, it will set. because it may look jiggly in the beginning
  3. It's recommended to chill overnight before eating.
  4. For the texture and flavor to completely set in, let it chill for about 12 hours.


1-3 PersonalPoints™ per slice*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

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

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