Low Calorie Pumpkin Cheesecake

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“Thanks to fat free ingredients, enjoy this dessert guilt free! Top with frozen fat free whipped topping or nutmeg”
1hr 40mins

Ingredients Nutrition


  1. Heat oven to 350 degrees F.
  2. Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
  3. In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
  4. Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
  5. Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
  6. In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
  7. Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
  8. With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
  9. To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.

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