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!
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NutritionPer Serving
- Calories140
- Carbs23g
- Protein9g
- Fat11g
- Saturates5g
- Sugars2g
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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;
- Low fat cream 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.
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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‘Perfect use for left over halloween pumpkins. I love pumpkin and i love cheesecake so why wouldn't I.’
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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. Melt the low fat spread in a small saucepan on the stove or in a bowl in the microwave.
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:
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!
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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
Instructions
- Pre-heat 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. Melt the low fat spread in a small saucepan on the stove or in a bowl in the microwave.
- 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!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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8 comments
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Jo HTuesday 31st October 2023
Wow …. Made this today. Lovely taste and texture. I doubled the amount of biscuits as I like a thicker base. Delicious!
EmmaTuesday 29th August 2023
The recipe says canned pumpkin is ok to use but not pumpkin pie filling. What’s the difference and what would happen if I use it?
LisaTuesday 12th September 2023
Hi Emma
Canned pumpkin is 100% pumpkin, with no additives. Pumpkin pie filling also contains spices and sugar. If you use pumpkin pie filling, you’ll have to adjust the other ingredients to account for that. ope this helps
LindsayMonday 31st October 2022
How do you cook the pumpkin prior to making the cheesecake please?
SharonTuesday 1st November 2022
Hi Lindsay, you will need to remove the skin, seeds and stringy bits from your pumpkin and cut the flesh into cubes. Then you could steam or microwave the pumpkin flesh until soft enough to puree. Do hope this helps.
David ColeTuesday 17th December 2019
Love love love this recipe
Mrs Margaret RichensSaturday 9th February 2019
If I can’t get biscoff biscuits what would be an acceptable replacement
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 ????
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