Baked Pumpkin Cheesecake

  • 15MINS
  • 45MINS
  • 140KCAL

If you’ve got a glut of left-over pumpkin then why not try this slimming friendly Baked Pumpkin Cheesecake – perfect if calorie counting or following Weight Watchers!

Easy Peasy Baked Pumpkin Cheesecake pinchofnom.com

NutritionPer Serving

  • Calories140
  • Carbs23g
  • Protein9g
  • Fat11g
  • Saturates5g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

This slimming friendly Baked Pumpkin Cheesecake is the perfect way to use up any leftover pumpkin that you might have after Halloween! It’s a great treat if you’re counting calories or following a plan like Weight Watchers.

Our Baked Pumpkin Cheesecake is super simple to prepare and makes a truly indulgent, Autumn dessert without all of the extra calories or Points that you would think it should have.

We’ve used this recipe to make one cheesecake that’s perfect for slicing and serving, but you could also create 12 individual or even 24 mini cheesecakes – these are perfect for buffets and make a fantastic, slimming friendly snack!

What diets is this Baked Pumpkin Cheesecake suitable for?

This Baked Pumpkin Cheesecake recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;

  • Lotus biscoff biscuits

It can also be made suitable for dairy free diets by swapping the following ingredients for dairy free alternatives;

  • Lightest soft cheese
  • Fat free cottage cheese
  • Reduced fat spread

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Baked Pumpkin Cheesecake recipe?

  • You need to count 4 Points per portion of this Baked Pumpkin Cheesecake recipe if you’re on WW Green.
  • You need to count 4 Points per portion of this Baked Pumpkin Cheesecake recipe if you’re on WW Blue.
  • You need to count 3 Points per portion of this Baked Pumpkin Cheesecake recipe if you’re on WW Purple.

Do you need any special ingredients to make Baked Pumpkin Cheesecake?

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 sooo useful!

We’ve used a gold sweetener in this Baked Pumpkin Cheesecake recipe as it adds a brown sugar flavour to the dessert, without the calories and Points of real sugar!

It’s also great as it’s a like-for-like weight with sugar, and because it’s a natural sweetener, it doesn’t have any nasty after tastes.

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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 also buy some ready made pumpkin puree online (just make sure that this it’s definitely pumpkin puree and not pumpkin pie filling!).

You’ll need a 23cm spring form tin like this one from Amazon.

We use this mini electric chopper to blitz the biscuits into crumbs.

There are various brands of gold sweetener that you can buy. We’ve used this Erythritol Gold in this Baked Pumpkin Cheesecake recipe and it was fab! You can pick it up on Amazon!

How many calories are in this Baked Pumpkin Cheesecake?

There are 140 calories per portion in this Baked Pumpkin Cheesecake, which means it falls into our Everyday Light category.

This Baked Pumpkin Cheesecake is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180°C. Spray a 23cm springform cake tin with low calorie cooking spray.

Step 2

Blitz the Lotus Biscoff biscuits to a fine crumb in a mini electric chopper. In a small bowl, melt the reduced fat spread.

Step 3

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.

Step 4

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.

Step 5

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!

Step 6

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!

What could I serve with this Baked Pumpkin Cheesecake?

Our Baked Pumpkin Cheesecake is a really impressive and super indulgent dessert that’s perfect served at dinner parties after the following starter, main and accompaniment:

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How do you know when this Baked Pumpkin Cheesecake is cooked?

You’ll need to cook your Baked Pumpkin Cheesecake for around 45 minutes or until golden and set – the cheesecake should still have a little wobble though!

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Baked Pumpkin Cheesecake in the fridge?

Make sure to refrigerate any leftovers in a container with a lid and chill. You can keep leftovers of Baked Pumpkin Cheesecake in the fridge for approximately 3 days or so.

Can I freeze this Baked Pumpkin Cheesecake?

Yes you can! 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 eating.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Our NEW cookbook Everyday Light is OUT NOW!

Baked Pumpkin Cheesecake

If you've got a glut of left-over pumpkin then why not try this slimming friendly Baked Pumpkin Cheesecake - perfect if calorie counting or following Weight Watchers!
  • Prep Time
    15 MINS
  • Cook Time
    45 MINS
  • KCals 140
  • Carbs 23G
WW Points
  • 4 Green
  • 4 Blue
  • 3 Purple

Ingredients

  • 425 g cooked pumpkin Or butternut squash. fresh or tinned.
  • 240 g lightest soft cheese
  • 500 g fat free cottage cheese
  • 4 medium eggs
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp vanilla extract
  • 1 tsp ground ginger
  • 2 tsp xanthan gum
  • 8 tbsp gold sweetener
  • 13 Lotus Biscoff biscuits
  • 25 g reduced fat spread
  • low calorie cooking spray

We use a fan assisted oven for all of our recipes. Click here for our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180°C. Spray a 23cm springform cake tin with low calorie cooking spray.
  2. Blitz the Lotus Biscoff biscuits to a fine crumb in a mini electric chopper. In a small bowl, melt the reduced fat spread.
  3. 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.
  4. 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.
  5. 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!
  6. 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!

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2 comments

See what others have to say

Mrs Margaret RichensSaturday 9th February 2019

If I can’t get biscoff biscuits what would be an acceptable replacement

Reply

MichaelaSaturday 19th January 2019

Hi
Do you have a breakdown on the nutritional value/content for this Baked pumpkin pie please? Only for my personal daily intake and macro diary.
Many thanks ????

Reply

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