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For those of you who aren’t pumpkin pie fans on Thanksgiving, but still want a delicious dessert to indulge in, I’ve got you covered. This Pumpkin Spice Cheesecake still celebrates the popular Autumn flavor – Pumpkin Spice – without being an actual pumpkin pie.

You can never go wrong with a cheesecake for dessert either. They’re creamy, slightly sweet, and just light enough to not feel terrible about yourself when done. This Pumpkin Spice Cheesecake was created with Weight Watchers in mind. It’s simple yet delicious and lightened up. If you are hosting or in charge of dessert, this is a great treat to whip up and will help keep you on track. Because we all know how hard that is when it is the holiday all about food! I promise your guests will never know it is lightened up and will love you for making it!

Three reasons why you need to make this recipe!

You get all the deliciousness of a Thanksgiving dessert without the guilt.

As I said, this lightened up pumpkin spice cheesecake is low in calories compared to a traditional pumpkin cheesecake. One slice is 9 Weight Watchers points and just 200 calories. A regular pumpkin cheesecake slice is closer to 400 calories.

It’s not as hard as you think to make a delicious cheesecake.

Some cheesecakes require tons of ingredients, as well as a complicated baking method, such as using a water bath. This one is simple with just a few ingredients that most people already have on hand – especially throughout the holidays.

It’s very light and creamy.

This is not a dense cheesecake. With the addition of the fat free Cool Whip, the texture is light, and easy to cut with a spoon, while still holding it’s shape.

Ingredients you need to make Pumpkin Spice Cheesecake:

1 pre-made graham cracker crust
1 (8 oz) package of light cream cheese, softened
1.5 tablespoons packed brown sugar
1 heaping cup fat free Cool Whip
¾ cup canned pure pumpkin puree
1 teaspoon vanilla extract
1.5 teaspoon pumpkin pie spice
½ teaspoon cinnamon

How to make Pumpkin Spice Cheesecake (step by step):

In a bowl using an electric mixer, beat together the cream cheese and sugar until it is light and fluffy.
Add in the fat free Cool Whip, vanilla extract, pumpkin puree, and spices, and continue beating for a few minutes to make sure everything is incorporated.
Scoop all of the filling into the pie crust, and gently spread it out so that it’s even. Let it set in the fridge for a few hours, or overnight.
Keep this pumpkin spice cheesecake stored in the fridge.

Makes 8 cheesecake slices. Nutrition info for 1 cheesecake slice: Calories 203, Fat 8 g, Saturated fat 4.5 g, Carbs 26 g, Fiber .7 g, Sugars 13 g, Sodium 222 mg, Protein 3 g.

WW Points

1 pre-made graham crust 36 points
Softened light cream cheese 23 points
Brown sugar 6 points
Fat free Cool Whip 5 points
Canned pumpkin puree 0 points
Vanilla 0 points
Pumpkin pie spice 0 points
Cinnamon 0 points

9 points per cheesecake slice based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

8SP blue, green & purple

5PP per serving

Different ways to change up this recipe:

If you cut this cheesecake into smaller slices, and get 16 instead of 8 slices, each serving is 4 points.
Garnish this pumpkin spice cheesecake with a dollop of Cool Whip at the top of each slice, then sprinkle a little bit of graham cracker crumbs over it for a pretty presentation.
Add Lily’s No Sugar Added Pumpkin Spice or White Chocolate Baking chips as a pretty garnish that will add a bit of flavor too.

Tips and Tricks for Making Pumpkin Spice Cheesecake:

This is a great recipe to use if you need to make a dessert ahead of time. You can even freeze it if need be, then let it thaw on the counter the day of. It will keep in the fridge for up to 7 days, so make it a few days ahead of the big get together so there are fewer things on your plate the day of the party.
To lower the points and calories significantly, use fat free cream cheese rather than light cream cheese. A great brand to use is Walmart’s Great Value. With the addition of the pumpkin puree and the light Cool Whip, it will be hard to tell that the cream cheese is fat free.
Add ¼ cup of sugar free fat free pudding mix to enhance the flavor. Vanilla or white chocolate would work well. It’ll also give it a more firm, cheesecake like texture.

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