WW Pumpkin Spice Cheesecake

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The WW Pumpkin Spice Cheesecake is a tasty dessert. There is no guilt in eating a sweet dessert with this one. Ingredients are also a lighter choice. This keeps the WW points and caloric count lower. Total duration for this cheesecake is 4 hours. This WW Pumpkin Spice Cheesecake requires its chilling time. It is creamy and flavorful. The surface of this cheesecake is soft and smooth. Pumpkin makes the cheesecake moist. It also makes it sweet. The spices provide a very nice aroma to the cheesecake. It is a satisfying dessert to eat. This cheesecake can also settle in the fridge very nicely. Make this for gatherings, celebrations, or for the fall season.

STATS:

  • Caloric count: 160 kcal
  • Prep duration: 15 minutes
  • Cook duration: 45 minutes
  • Chilling duration: 3 hours
  • Total duration: 4 hours
  • Portion size: 1 slice
  • Cuisine: American
  • Course: Dessert
  • Diet: Weight Watchers
  • Serving: 8

EQUIPMENT:

  • Oven
  • Measuring cups
  • Spatula
  • Whisk
  • Mixing bowls
  • Springform pan (9 inches)

INGREDIENTS:

CRUST:

  • 1 cup low-fat graham cracker crumbs
  • Two tbsp melted light butter

FILLING:

  • 12 oz soft light cream cheese
  • One cup of pumpkin puree
  • Half cup Greek yogurt (non-fat)
  • Two eggs (large)
  • ½ cup granular sweetener (sugar-free)
  • One tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice
  • Half tsp cinnamon

INGREDIENT NOTES:

GRAHAM CRACKER CRUMBS:

  • These are low-fat. We use them for preparing the crust. They help in making the crust lighter. This is also good for Weight Watchers. These cracker crumbs can hold the cheesecake filling properly. For an alternative, use almond flour crumbs. Using digestive biscuits is also an option.

LIGHT BUTTER:

  • We use light butter to keep calories lower. This also helps in lowering WW points. It still provides a nice flavor. We get moisture from adding it as well. Margarine or coconut oil are substitute options for it. The flavor will change with their use.

PUMPKIN PUREE:

  • This flavor is the main flavor in this cheesecake. It makes the dessert sweet. Also, it keeps the cheesecake moist. Pumpkin puree has fiber in it. This also gives a good color to the dessert. For substitution, utilize sweet potato (mashed). It will give a different taste to the dessert.

NON-FAT GREEK YOGURT:

  • This yogurt simply makes the cheesecake creamy. This is also not heavy. It helps in making the dessert smooth. Using low-fat yogurt is also an option.

SWEETENER:

  • We use a sugar-free sweetener. It lowers WW points. It still gives the dessert a good sweet taste. It can also blend into the batter with ease. Using regular sugar will increase the caloric count.

INSTRUCTIONS:

  1. Warm your oven to a temperature of 160°C.
  2. Take a mixing bowl.
  3. Make a mixture of light butter and graham crumbs in it.
  4. Put this on the springform pan.
  5. Spread it on the bottom evenly.
  6. Take another bowl.
  7. Put cream cheese in it.
  8. Beat it properly to make it smooth.
  9. Include spices, vanilla, sweetener, yogurt, and pumpkin in it.
  10. Mix the mixture properly.
  11. Crack in one egg.
  12. Combine slowly.
  13. Include the other egg.
  14. Mix again.
  15. Make a smooth filling.
  16. Transfer this batter on top of the crust.
  17. For forty-five minutes, bake it.
  18. Switch off your oven.
  19. Leave the cheesecake for 10 minutes inside it.
  20. Take it out.
  21. Cool it entirely.
  22. Refrigerate the cheesecake for 3 hours.
  23. Finally, enjoy your delicious cheesecake.

SERVING SUGGESTIONS:

  • Over the cheesecake, put some fat-free whipped cream. This will give it a nice look.
  • For another topping option, include more cinnamon over the dessert.
  • Adding berries will give freshness to the cheesecake.
  • Spreading some cramel syrup (sugar-free) is also an option.
  • When having coffee or tea, pair your cheesecake with it.

TIPS:

  • Make use of products at normal temperature.
  • After including eggs in the batter, mix gently.
  • Cool down the cheesecake slowly. This will ensure no cracking.

STORAGE INFORMATION:

FRIDGE:

  • Place the cheesecake inside a tight vessel. Refrigerate it for only 5 days.

FREEZER:

  • Cut slices of the cheesecake. Wrap them. Keep them inside a freezer container. Stock them for only two months.

FAQs:

What happens if I use cream cheese that is fat-free?

  • The surface of the dessert will get soft with its use.

What if I omit making the crust?

  • You can skip it. Then you will have a crustless cheesecake. This will have low WW points.

Is using fresh pumpkin an option?

  • You can use it. Mash it first. Then drain it properly.

NUTRITIONAL INFORMATION:

Total carbs: 20 g

Fiber: 3 grams

Calories: 160 kcal

Protein: 9 g

Fat: 4 grams

Calcium: 80 mg

Net carbs: 17 grams

Iron: 1.2 milligrams

Sodium: 160 mg

Potassium: 180 milligrams

Vitamin A: 8500 IU

Portion size: 1 slice

Serving: 8

Weight Watcher Points: 4 to 5 points