This pumpkin cheesecake is 1 Point™ per slice! It’s made with Greek yogurt which makes it low in points and perfect for a guilt-free breakfast, snack, or dessert.
Servings: Makes 8 servings
1 Points™ per slice
HOW DO I MAKE MY PUMPKIN PIE CHEESECAKE?
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 chill 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 Monk Fruit Sweetener to sweeten the cheesecake.
Click HERE to purchase the LAKANTO MONK FRUIT SWEETENER from Amazon.
Pumpkin Pie Cheesecake Ingredients
INGREDIENTS
- 3 eggs or 3/4 cup liquid egg substitute
- 1 container of plain nonfat Greek yogurt (32 oz.)
- 1 small box of instant sugar-free/fat-free vanilla or cheesecake flavor pudding (1 oz.)
- 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 )
- 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix
INSTRUCTIONS
- 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 chill overnight in the springform pan in the refrigerator.
Weight Watchers Pumpkin Pie Cheesecake
This pumpkin cheesecake is 1 Point™ per slice! It’s made with Greek yogurt which makes it low in points and perfect for a guilt-free breakfast, snack, or dessert.
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
- 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 chill overnight in the springform pan in the refrigerator.
Notes
Servings: Makes 8 servings
1 Points™ per slice
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 88Total Fat: 2gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 72mgSodium: 280mgCarbohydrates: 7gFiber: 2gSugar: 1gProtein: 11g
