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Skinny Pumpkin Cheesecake

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  • Prep 40 min
  • Total 10 hr 30 min
  • Servings 16
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48% fewer calories • 89% less fat • 93% less saturated fat than the original recipe. At last! Enjoy guilt-free cheesecake, thanks to fat-free ingredients.
Updated Sep 20, 2016
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  • 1 cup plus 2 tablespoons graham cracker crumbs
  • 3 tablespoons apple jelly


  • 4 packages (8 oz each) fat-free cream cheese, softened
  • 1 cup firmly packed brown sugar
  • 2/3 cup granulated sugar
  • 5 eggs
  • 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 tablespoons brandy, if desired
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 to 3 teaspoons pumpkin pie spice
  • 1 cup Cool Whip fat-free frozen whipped topping, thawed, if desired
  • Ground nutmeg, if desired
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Spray 9-inch springform pan with cooking spray. Coat sides only with 2 tablespoons of the graham cracker crumbs. In small bowl, mix remaining 1 cup graham cracker crumbs and the apple jelly. Press in bottom of pan.
  • 2
    Bake 8 to 10 minutes or until set. Cool 5 minutes. Refrigerate 5 minutes or until completely cooled.
  • 3
    Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in sugars until smooth. On low speed, add eggs 1 at a time, beating just until blended.
  • 4
    In medium bowl, mix pumpkin, brandy, flour and pumpkin pie spice. Gradually add to cream cheese mixture, beating until smooth. Pour over partially baked crust.
  • 5
    Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool in pan on cooling rack 30 minutes. With sharp knife, loosen cheesecake from side of pan. Cover cheesecake; refrigerate at least 8 hours.
  • 6
    Run knife around edge of pan to loosen cheesecake again; carefully remove side of pan. Cut cheesecake into wedges; place on individual dessert plates. Top each wedge with 1 tablespoon whipped topping; lightly sprinkle with nutmeg. Cover and refrigerate any remaining cheesecake.

Tips from the Betty Crocker Kitchens

  • tip 1
    Pumpkin contains carotenoids, plant pigments that color them orange-yellow. Carotenoids are a form of vitamin A that help with vision.
  • tip 2
    Be sure to use canned pumpkin, not pumpkin pie filling, for this cheesecake. Pumpkin pie filling contains other ingredients and will not work in this recipe.
  • tip 3
    To help prevent cracks in the cheesecake, do not overbeat the mixture once the eggs are added.


Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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