Chef Ryan

Cajun Chef Ryan

Feeling & sharing a world of cooking ~ more than your average Cajun


Pumpkin Cheesecake

September 16th, 2009 · 9 Comments

Pumpkin Cheesecake ImageAnother one from the Weight Watchers Annual Recipes for Success, this time the 2005 edition and found in the dessert section on page 37. The original recipe yields 12 servings; however, I sliced our cheesecake into 16 portions, therefore cutting the point’s value from 6 to 4.5. This recipe utilizes creamed fat-free cottage cheese and 1/3-less-fat cream cheese, the substitutions with using the lower fat dairy products does not take away from the ultimate flavor and texture of the cheesecake. In fact, I processed the cottage cheese in the food processor for several minutes until it was silky smooth. This pumpkin cheesecake recipe is perfect for the fall flavor menus starting to make their appearances around North America’s kitchens this time of year. (Note: Click images for a larger view)

Pumpkin Cheesecake Slice Image

1 Cup Gingersnap cookies, crushed (about 20 cookies)
1/3 Cup Oatmeal, quick-cooking, uncooked
3 Tbsp Butter, melted
    Cooking spray
1 Carton Cottage cheese, fat free (24-ounces)
1 Package 1/3-less-fat cream cheese (8-ounces)
2 Tbsp All-purpose flour
1 Tsp Cinnamon, ground
¾ Tsp Ginger, ground
¼ Tsp Salt
¼ Tsp Nutmeg, ground
¼ Tsp Allspice, ground
1 Cup Pumpkin, unsweetened
2/3 Cup Sugar
2 Large Eggs
2 Large Egg whites
1 Tsp Vanilla extract


Procedure Steps
1. Preheat oven to 350° F.
2. Place cookie crumbs and oats into the bowl of a food processor and blend until fine crumbs. Add the melted butter and blend until smooth. Firmly press the crumb mixture on the bottom and 1/2 –inch up the sides of a 9-inch springform pan coated with cooking spray.
3. Bake in 350° F oven for 10 minutes, or until browned, then cool on a wire rack. Reduce oven temperature to 325° F.
4. Place cottage cheese in the bowl of a food processor and process until very smooth. Add the cream cheese and continue to process until smooth. Combine the flour in a separate bowl with the cinnamon, ginger, salt, nutmeg and allspice. Add the flour mixture, pumpkin and sugar to the cheese mixture and process until smooth. Add the eggs and egg whites to the cheese/pumpkin mixture, 1 at a time and blend until smooth. Blend in the vanilla extract. Pour the cheese/pumpkin mixture into the prepared crust.
5. Bake in the 325° F oven for 1 hour and 10 minutes or until almost set. Remove the cheesecake from the oven and then run a knife around the outside edge. Cool to room temperature on a wire rack, then cover and chill for 8 hours. Serve each portion with about 1 tablespoon of whipped cream.

Family and Friends Image
Family and friends enjoy the pumpkin cheesecake!

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Tags: Desserts · Recipes · Weight Watchers

9 responses so far ↓

  • 1 HoneyB // Sep 16, 2009 at 2:11 pm

    Pumpkin cheesecake is my son’s favorite dessert!

  • 2 Banu B. B. (BaL) // Sep 16, 2009 at 2:31 pm

    It’s time for the yellows, oranges, and deep reds… It’s fall time 🙂 Love anything but pumpkins!

  • 3 Gera @ SweetsFoods // Sep 16, 2009 at 3:28 pm

    Perfect for anytime and anywhere….. one of my fav dessert 🙂


  • 4 The Hungry Mouse // Sep 16, 2009 at 4:10 pm

    Oh man, I’m so excited that it’s fall. Baking weather, officially! This looks really, really good. 🙂


  • 5 ValleyWriter // Sep 16, 2009 at 4:23 pm

    Pumpkin cheesecake is one of my favorite fall desserts, but I rarely make it since it’s so decadent. But this light version sounds like a great compromise!

  • 6 zerrin // Sep 16, 2009 at 6:40 pm

    A great idea! I do love pumpkin, but never tried it in a cheesecake.

  • 7 Donalyn // Sep 16, 2009 at 9:06 pm

    I love pumpkin cheesecake – I’ll have to give this one a try!

  • 8 sizzlechef // Sep 17, 2009 at 7:18 am

    Lovely ! Yummy ! Thank you for sharing. Cheers !

  • 9 Kelly // Sep 18, 2009 at 10:01 am

    I love the gingersnap crust!