This easy Pumpkin Cheesecake Recipe is not only delicious but it is also a skinny / low fat pumpkin cheesecake recipe! With the holidays around the corner, it is the perfect dessert for the season. I have to tell you, I love me some cheesecake. Really, the creaminess of that first bite. How it just melts in the mouth! I am a fan but what I don’t appreciate is the toll it takes on my waistline. Thank goodness for recipes like this SKINNY Pumpkin Cheesecake! I can now enjoy one of my favorite desserts and not worry about the calories. That is, until I have my third piece! So without further ado, check out this Skinny Pumpkin Cheesecake Recipe!
2 (8oz) packages of 1/3 less fat cream cheese (softened)
1 cup low fat cottage cheese
1/2 cup sugar substitute
1 cup canned pumpkin puree
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin spice
2 cups graham crackers (crushed)
2 TBS butter (melted)
Preheat oven to 350 degrees. Spray a spring-form pan with non-stick cooking spray. Mix the crushed graham crackers and melted butter together and form a crust in the pan using them. Cover bottom of the pan with the graham crackers and press until they are firmly packed. Baked the crust layer for about 10 minutes. Remove and let cool.
Add cream cheese, cottage cheese, eggs, sweetener, pumpkin spice, cinnamon and vanilla in a bowl and mix until smooth using a hand mixer. Pour about 3/4 of the mixture into the pan. Combine the pumpkin puree with the rest of the mixture in the bowl and mix thoroughly. Pour this pumpkin mixture over the top of the cheesecake. Bake 45 minutes. Remove and let cool at room temperature for about an hour. Refigerate at least 4 hours before serving.