Sunday, 27 October 2013

Skinny Pumpkin Cheesecake

Here's another pumpkin recipe for you: Skinny Pumpkin Cheesecake. I found this recipe on Healthy Recipes and fell in love! Super easy to make and after a few modifications to the original recipe, each cheesecake comes up to just under 100 calories! Guilt free and delicious!

This is an easy one: in a bowl, combine one cup of pumpkin puree, half a cup of light cream cheese, half a cup of light smooth ricotta cheese, two large eggs and one teaspoon of vanilla. Mix well, then add half a cup of whole wheat flour, half a cup of sugar, one teaspoon of baking powder, a quarter teaspoon of cinnamon and an eight teaspoon of nutmeg. 

Line a cupcake pan with liners and coat with cooking spray. Pour batter into liners. Each liner should be about three quarters of the way full. 

Bake at 350° F for 25-30 minutes. Let cool for 10-15 minutes, remove liners, and refrigerate for one hour before serving. 

Skinny Pumpkin Cheesecake
Makes 12 individual cheesecakes

Recipe adapted from Healthy Recipes


1 cup Pumpkin puree
1/2 cup Light cream cheese, at room temperature
1/2 cup Light smooth ricotta cheese
2 Large eggs
1 tsp Vanilla extract
1/2 cup Whole wheat flour
1/2 cup Sugar
1 tsp Baking powder
1/4 tsp Cinnamon
1/8 tsp Nutmeg


  1. Preheat oven to 350° F.
  2. In a bowl, mix together pumpkin puree, cream cheese, ricotta cheese, eggs and vanilla. 
  3. To wet ingredients, mix in flour, sugar, baking powder, cinnamon and nutmeg. 
  4. Line a cupcake tin with liners and coat with cooking spray. Spoon in pumpkin mixture. Fill cups until they're around 3/4 of the way full. 
  5. Bake for 25-30 minutes.
  6. Let cool for 10-15 minutes, remove from liners and refrigerate for 1 hour before serving. 

Makes 12 servings. Each serving is approximately 100 calories.