Pumpkin Cheesecake (Weight Watchers)

Hope Vaillancourt


Adapted from the cookbook "America's Most Wanted Recipes: Without the Guilt". This is a lightened up version of The Cheesecake Factory's Pumpkin Cheesecake. This is Weight Watcher friendly and is 8 WW Points Plus per slice. Serves 10.

★★★★★ 1 vote
20 Min
45 Min



2 c
crushed sugar-free cookies
1 pkg
1 tsp
ground cinnamon
5 Tbsp
light butter, melted


2 pkg
(8oz) fat-free cream cheese, softened
1 c
fat-free sour cream
1/2 c
1 Tbsp
light brown sugar
8 pkg
1 tsp
vanilla extract
1 can(s)
(15 oz) pumpkin puree
2 tsp
pumpkin pie spice
1/2 tsp
ground cinnamon
4 large
eggs, beaten
lite cool whip topping, for garnish


1Preheat oven to 350 degrees.
2To make the crust, mix the ingredients until crumbly. Pat into a 9-inch springform pan, forming the crust along the bottom and up the sides. Set aside.
3To make the filling, beat the cream cheese, sour cream, granulated and brown sugars, sweetener, and vanilla extract with an electric mixer until smooth. Add the pumpkin puree and the spices and blend. Add the eggs one at a time and blend again until mixed. Pour into the pan over the crust.
4Bake for 40-45 minutes, until the center is almost set.
5Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
6Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
7To serve, run a knife or metal spatula around the sides of the pan to loosen the cake, and remove the pan. Garnish with a dollop of Lite Cool Whip.

About this Recipe

Course/Dish: Desserts, Other Desserts