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!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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 calories and Points etc.

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 Mini Christmas Cheesecakes!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

If you’re looking for other ways to use up your left over pumpkin, why not try a savoury option. This Butternut Squash Risotto works just the same with pumpkin – as do any of our butternut squash recipes!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

Love this Baked Pumpkin Cheesecake recipe? Tag us!

If you make this Baked Pumpkin Cheesecake recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

What do I need to make this Baked Pumpkin Cheesecake?

This post contains affiliate links. Find out what this means.

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! 

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

We use a spring form tin for a surprising number of recipes! Why not use it to try this Enchilada Lasagne?

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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 Chicken Kievs!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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 and points 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.

There are various brands of gold sweetener 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!

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.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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 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.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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?

suitable-for-freezing-recipe-card

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?

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.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

Step 3

Combine the biscuit crumbs and reduced fat spread, ensuring that all the crumbs are coated in the fat.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

Press evenly into the base of the spring form tin – this will form a thin layer. Chill in the fridge for 15 minutes.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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.

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

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!

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

Fallen off the wagon and need some motivation, or want to help others on their journey?

Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Baked Pumpkin Cheesecake | Slimming & Weight Watchers Friendly

You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

Pre-Order Our Second Cookbook Now! 

We are SO excited to announce that our second cookbook, Pinch of Nom: Everyday Light is being released on 12 December 2019 and is available for pre-order now!!!

As the name suggests, this book is entirely focused on meals you can make every day that all come in at 400 calories or less…INCLUDING accompaniments!

There will be 100 NEW & EXCLUSIVE recipes for you to enjoy that are easy, delicious and make slimming hassle-free.

As ever, all the recipes have been tried and tested by our lovely army of recipe testers to ensure that they are amazing. Check out our cookbook page for more information!

Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website. FIND OUT WHY HERE A-note-about-slimming-world-pinch-of-nom

Order Our 6 Month Food Planner Now!

first-image-pinch-of-nom-food-planner-preorder

We are super excited to have released a 6 month food planner that works perfectly alongside our recipe book.

Our 6 month planner features 26 recipes – which are not available anywhere else. We have all the details on our Planner page.

Order Our Cookbook Now!

We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available NOW!!

Pinch Of Nom Cookbook - preorder

The book features 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!

Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing. Check out our cookbook page for more information!


Baked Pumpkin Cheesecake

Votes: 2
Rating: 5
You:
Rate this recipe!

Servings

Prep Time

Cooking Time

portions 15 minutes 45 minutes

Calories

WW

Carbs

140kcal 3

Smart Points (Flex/Freestyle)

Coming Soon

Per portions Per portions Per portions
Suitable For Freezing icon
Looking for Slimming World Syns?

We agreed with Slimming World to remove their trademarked terms from our website

FIND OUT WHY

INGREDIENTS
Please don't take a screenshot. These recipes are updated often!
if you get a blank screen when printing, please open the website in a browser & not the facebook app.

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!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!

RECIPE NOTES

We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

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 (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.

IMPORTANT INFORMATION

Although pinchofnom.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will pinchofnom.com be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
2 Comments
  1. 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 🙂

Leave a Reply

Your email address will not be published.

Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!
BritMums
UKBA17-Highly-Commended
vueliotop10badge2018