Best 2 Pumpkin Cheesecake Weight Watchers Recipes

Pumpkin Swirl Cheesecake image

Categories Dessert

Time 5h

Yield 12 servings

Number Of Ingredients 12

15 oz Pumpkin puree canned
0.5 cup(s) Sugar
1.5 tsp Pumpkin pie spice
0.5 tsp Table salt
3 large egg(s) Egg(s)
0.75 cup(s) Half-and-half cream
5 oz Low fat cream cheese Neufchâtel
3 oz Cream cheese regular
0.25 cup(s) Sugar
1 large egg(s) Egg(s)
0.5 tsp Vanilla extract
6 item(s) Chocolate wafer(s) crushed into coarse or fine crumbs

Steps:

Preheat oven to 325°F. Cut a 9-inch circle out of parchment paper; place in bottom of a 9-inch springform pan and coat with cooking spray.
To make pumpkin filling, in a large bowl, whisk together pumpkin puree, 1/2 c sugar, pumpkin pie spice and salt. Gently whisk in 3 eggs, one at a time, until blended; whisk in half-and-half. Pour into prepared pan; spread into an even layer.
To make cheesecake filling, in another large bowl, with an electric mixer on medium-high speed, beat both cream cheeses and 1/4 c sugar until smooth; beat in 1 egg and vanilla. Pour into pan over pumpkin layer; swirl with a knife to slightly combine layers.
Bake until filling is set along edge but jiggles slightly in center, about 55 minutes to 1 hour. Transfer to wire rack and let cool in pan to room temperature.
Cover pan with plastic wrap and refrigerate until chilled, at least 3 hours or overnight. To serve, run a small thin knife around side of cheesecake; release and remove side of pan.
Decorate top of cake with crushed cookies. Slice into 12 pieces and lift each piece off parchment as you serve.
Serving size: 1 slice

Nutrition Facts : Calories 175 kcal

Pumpkin Cheesecake (Weight Watchers) image

Provided by Hope Vaillancourt

Categories Desserts

Time 1h5m

Number Of Ingredients 17

CRUST
2 c crushed sugar-free cookies
1 pkg splenda
1 tsp ground cinnamon
5 Tbsp light butter, melted
FILLING
2 pkg (8oz) fat-free cream cheese, softened
1 c fat-free sour cream
1/2 c sugar
1 Tbsp light brown sugar
8 pkg splenda
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

Steps:

1. Preheat oven to 350 degrees.
2. To 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.
3. To 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.
4. Bake for 40-45 minutes, until the center is almost set.
5. Turn the oven off and leave the cheesecake in the oven for an additional 30 minutes.
6. Remove from the oven and let cool. Refrigerate for several hours, until the cheesecake cools completely and firms.
7. To 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.