Best Low Calorie Pumpkin Cheesecake Recipes

GUILT AND FAT FREE LOW CALORIE PUMPKIN CHEESECAKE PUDDING

Steps:

• Whisk milk and pudding mix together and let sit for 5 minutes.
• Whisk in water, let sit for 1 minute.
• Add pumpkin and pumpkin pie spice
• Refrigerate for a couple hours or you can just eat it right after.

LOW CALORIE PUMPKIN CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Spray a 9 inch springform pan with nonstick cooking spray. Coat sides only with 2 tablespoons of graham cracker crumbs.
• In a medium bowl combine remaining 1 cup graham cracker crumbs and apple jelly, mix well. Press in bottom of coated pan.
• Bake at 350 degrees F for 8-10 minutes or until set. Cool 5 minutes. Refrigerate for 5 minutes or until completely cooled.
• Meanwhile, in a large bowl beat cream cheese at medium speed until smooth and creamy. Gradually beat in brown sugar and sugar until smooth. At low speed, add eggs one at a time, beating until just blended.
• In a small bowl combine flour, pumpkin pie spice and pumpkin, mix well. Gradually add to cream cheese mixture, beat until smooht. Pour over crust.
• Bake at 350 degrees F for one hour 20 minutes - one hour 30 minutes or until center is set. Turn the oven off, open oven door at least 4 inches. Let cheesecake sit in the oven for 30 minutes.
• With sharp knife, loosen cheesecake from sides of pan. Cool in pan for 2 hours.
• To serve, cut cheesecake into wedges. Top with whipped topping and nutmeg if desired.