Pumpkin Pie Cheesecake

I came across a recipe for Pumpkin Pie Cheesecake when looking for ways to use up some leftover canned pumpkin in my fridge. I am personally not a big cheesecake fan, but the description indicated that it would taste more like pumpkin pie with extra creaminess so I was happy to give it a go.

As promised, the filling had a very pumpkin-pie-like flavor, but with a smoother consistency, which I really liked. It was also a hit with my husband, who is both a pumpkin pie and cheesecake fan all-around.

I made some adaptations to the recipe based on what I had on hand. I substituted low-fat cinnamon graham crackers for standard crumbs in the crust. I used only 1/3 less-fat cream cheese in place of the original combination of fat-free cream cheese and 1/3 less-fat cream cheese. The recipe also called for an 8-inch springform pan, but I used a 10-inch tart pan with a removable bottom and adjusted the cooking time a bit to compensate. I had worried that the filling might overflow because of the shallower pan so I put it on a cookie sheet just in case, but there were no spills.

I think this one will make a great addition to your holiday table. Enjoy!

Pumpkin Pie Cheesecake

Adapted from Cooking Light

Yield: 8 servings

  • cooking spray
  • 3/4 cup low-fat cinnamon graham cracker crumbs ( about 4 sheets)
  • 1/4 cup packed brown sugar
  • 12 oz. 1/3-less-fat cream cheese
  • 1 cup canned pumpkin
  • 2 tablespoons reduced-fat sour cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cloves
  • 2 large eggs
  • reduced fat whipped cream

Preheat the oven to 325°. Coat an 10-inch removable tart pan with cooking spray, and press bottom of pan evenly with crumbs. Combine the sugars and cream cheese in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well. Pour the cream cheese mixture into prepared pan. Bake at 325° for 45 minutes or until center is just set. Turn oven off, and partially open the oven door. Cool cheesecake in the oven for 60 minutes. Remove cheesecake from oven, and cover. Refrigerate at least 8 hours or overnight. Serve with whipped cream.