If you’ve got a glut of left-over pumpkin then why not try this Baked Pumpkin Cheesecake – super low in Syns, calories and Weight Watchers Points!
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
This Baked Pumpkin Cheesecake makes a indulgent-feeling dessert without all the Syns, calories and Points.
You could also make it into individual or mini ones by using a silicone muffin tin – either standard size (make 12) or mini size (make 24) – as we did for these Low Syn Mini Christmas Cheesecakes!
If you’re looking for other ways to use up your left over pumpkin, why not try a savoury option. This Syn Free Butternut Squash Risotto works just the same with pumpkin – as do any of our butternut squash recipes!
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What do I need to make this Baked Pumpkin Cheesecake?
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This Baked Pumpkin Cheesecake is a doddle to make, and is a really impressive dessert!
You can make your own pumpkin puree (just cook and blitz the pumpkin until smooth) but if you don’t have any pumpkin available, then you can buy some ready made pumpkin puree online.
Just make sure you buy pumpkin puree and not pumpkin pie filling!
We use a spring form tin for a surprising number of recipes! Why not use it to try this Syn Free Enchilada Lasagne?
We’ve also used a food processor to combine the mix together, as well as a mini electric chopper to blitz the biscuits into crumbs. You could just use a food processor for both steps, but the mini electric chopper is soooooo useful!
We use it to chop herbs, make bread crumbs and blitz together small amounts of liquid, like in these Low Syn Chicken Kievs!
We’ve used a gold sweetener in this Baked Pumpkin Cheesecake recipe. It really adds a brown sugar flavour to the dessert without the calories, points and Syns of real sugar!
It’s also great as it’s a like-for-like weight with sugar, and as it’s a natural sweetener, it doesn’t have any nasty after tastes.
You could also use a normal white sweetener. Just make sure it is a true granulated sweetener, which weighs the same as sugar and isn’t the powder variety.
How many Calories are in this Baked Pumpkin Cheesecake recipe?
There are 140 calories per portion in this Baked Pumpkin Cheesecake recipe which makes it much less calorific than any standard cheesecake recipe.
Pumpkin is also packed full of fibre, vitamin C and potassium which makes it a super nutritious thing to eat, whilst feeling really indulgent.
How many Syns are in this Baked Pumpkin Cheesecake?
This Baked Pumpkin Cheesecake works out at just 3 Syns per portion…and it’s a good sized slice of rich and filling cheesecake!
Best of all, pumpkin is a Speed Food – so you can totally have your cake and eat it!
How Weight Watchers friendly is this Baked Pumpkin Cheesecake?
If you’re looking for a low point dessert then this Baked Pumpkin Cheesecake is just the ticket.
At only 3 Weight Watchers Smart Points, you’ll be laughing all the way past the supermarket dessert aisle!
Can I freeze this Baked Pumpkin Cheesecake?
This recipe can be frozen, but please remember to do the following;
– Freeze it as soon as it is cold enough
– Use a container or bag that is suitable for freezing.
– Defrost thoroughly before reheating.
Make sure it’s piping hot before serving!
How do I make this Baked Pumpkin Cheesecake?
Preheat the oven to 180°C. Spray a 23cm springform cake tin with low calorie cooking spray.
Blitz the Lotus Biscoff biscuits to a fine crumb in a mini electric chopper. In a small bowl, melt the reduced fat spread.
Combine the biscuit crumbs and reduced fat spread, ensuring that all the crumbs are coated in the fat.
Press evenly into the base of the spring form tin – this will form a thin layer. Chill in the fridge for 15 minutes.
Place all of the remaining ingredients into a food processor and mix until fully combined, so you cannot see any white flecks of cottage cheese.
Once the base has chilled, pour in the cheesecake mix. Smooth with a spatula or back of a spoon and place in the oven for 45 minutes until golden and set. The cheesecake should have a little wobble!
Leave the cheesecake to cool in the tin – don’t be tempted to remove the tin until it has cooled. If possible, leave to chill in the fridge overnight.
Once cooled, cut into 12 slices and serve!
Like this Baked Cheesecake Recipe? Why not try some more of our desserts?
Stuck for pumpkin ideas? We’ve got you covered!
If you’ve got a glut of left over pumpkin, or butternut squash then don’t panic! We’ve got a whole heap of recipes for you to try!
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