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 a 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.
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.
More WW pumpkin recipes to make ASAP!
- Weight Watchers Pumpkin Chocolate Chip Baked Oatmeal
- Weight Watchers Pumpkin Pie Pancakes
- Weight Watchers Pumpkin Chocolate Chip Bars
- Weight Watchers Lightened Up Pumpkin Poke Cake
You can also FOLLOW ME on Instagram and Pinterest to see more of the delicious food I’m making!
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