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+ servings

Baked Pumpkin Cheesecake

  • Prep Time
    15 MINS
  • Cook Time
    45 MINS
  • KCals 140
  • Carbs 23G
  • WW Points:
  • 4 Green
  • 4 Blue
  • 3 Purple
12 Servings


  • 425 g cooked pumpkin r 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


  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!