Share:

Lightened Up Pumpkin Cheesecake

Lightened Pumpkin Cheesecake

My low fat cheesecake uses all reduced fat ingredients but nobody would guess it’s low fat. It’s delicious and so rich tasting! I brought it to a party once and they are STILL talking about it. It’s best to have all your ingredients at room temperature. - Jenny Jones

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Makes: One 9-inch cheesecake

Lightened Pumpkin Cheesecake

Ingredients:

  • 1/2 cup graham cracker crumbs
  • a little butter for greasing

  • 4 egg whites
  • 1/3 cup sugar

  • 15 ounces part skim ricotta cheese (about 2 cups)
  • 8 ounces reduced fat cream cheese
  • 1/2 cup reduced fat sour cream (I prefer Daisy brand)
  • 15-ounce can pumpkin
  • 4 egg yolks
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves

Instructions:

  1. Preheat oven to 325° F.
  2. Generously coat a 9-inch springform pan with butter.
  3. Roll the crumbs around the bottom and sides, leaving the remainder covering the bottom.
  4. Beat egg whites, gradually adding sugar, until stiff peaks form. Set aside.
  5. Pour off any liquid from cheeses.
  6. In a large bowl with an electric mixer on medium speed, beat ricotta and cream cheese for one minute until smooth, scraping down once. On low speed, add sour cream and pumpkin.
  7. Slowly add sugar on low speed followed by egg yolks one at a time, then spices. The mixing process takes about 5 minutes.
  8. Using a spatula by hand, gently fold in egg whites.
  9. Pour batter into pan, smoothing top, and bake for 1 hour.
  10. Turn oven off and leave cake inside for 30 minutes.
  11. Remove to a cooling rack for 2 hours. Refrigerate before serving.

9 Comments on "Lightened Up Pumpkin Cheesecake"

  1. Maria

    Hello Jenny,
    We stumbled across a video of yours in you tube, I’ve been obsessed with the videos and recipes since then. I’ve watched all of them….shhhh….
    We’ve tried a few of your recipes, the whole wheat bread, the cinnamon rolls your strawberry cake just to name a few….. Oh my gosh!! AMAZING!!!!! Thank you for sharing them with all of us! I looked for the video on this amazing cheesecake and the regular one, didn’t find one….will you be making a how to video with the cheesecakes?? Thanks again! Keep on cooking and creating amazing healthier recipes for us to try!! Loving it!
    -Maria

  2. piaaaro

    Hello Jenny,
    can I also add 1/2 a teaspoon of ground ginger?

    • Jenny

      Of course you can adjust the spices for your own taste.

  3. JB

    Jenny,
    I am considering making this, but wondering if I could use less sugar lets say 1/2 cup instead. What do you think? Would it change the out come or only the amount of sweetness?
    Thanks
    Joanne

    • Jenny

      The sugar contributes to the body of this cheesecake so I hesitate to advise since I have never done it differently. Usually, if you reduce a dry ingredient, you would reduce some of the liquid but I’m not sure which one you would reduce… I wish I could help but in this case I’m just not sure. I realize it’s more sugar than I usually bake with but I only make this cake during the holidays.

      • JB

        Thanks Jenny for the advise… will make as stated in recipe and see how it turns out. My goal is to make desserts at home so my family members do not buy the other stuff sold elsewhere.

        Joanne

  4. Richie

    I made this and it was a hit, I substituted nonfat greek yogurt for the sour cream for a bit more protein. Thanks Jenny!

  5. Kari Spencer

    What can be used instead of the spring\form pan? I have a Bundt cake pan…?

    • Jenny

      Most cheesecakes use a springform pan because cheesecakes are soft and not easy to lift out of a pan, so a bundt pan would not work. I have never done it but you could try a pie pan with a sloped edge so you can get under the cake to lift out a slice. But then my recipe would make too much filling for a pie pan so you might need to halve the recipe or make two pies.

      A pie pan would be easier if you had a traditional crust of graham cracker crumbs, sugar and butter which bakes into a more firm base. But mine doesn’t have much of a crust so it’s soft all the way to the bottom. I’m afraid that if you slide a cake cutter or large knife under the cheesecake it could turn into mush.

      Remember that cheesecake is a bit like a firm pudding, especially this one. I doubt if a cake pan would work at all because the tall sides would not let you get under it to lift out a slice. So a pie pan would be the best bet but if you try it, please tell us how it turned out. I wish I could be more help…

Leave a Comment

Please understand I’m not always able to answer your questions.