Light Pumpkin Cheesecake
A light, creamy pumpkin cheesecake with warm spices, perfect for autumn gatherings or holiday desserts, offering a deliciously balanced flavor profile with a smooth texture.
Ingredients
- 2 cups nonfat Ricotta cheese ⓘ
- 2 (8 oz.) tubs light processed cream cheese
- 1 cup brown sugar ⓘ
- 3 tablespoons all-purpose flour ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 teaspoon ground nutmeg ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 2 eggs ⓘ
- 1 (16 oz.) can mashed cooked pumpkin ⓘ
- 4 egg whites ⓘ
- 1/4 teaspoon cream of tartar
Instructions
- Coat the bottom of a 10-inch spring-form pan with cooking spray. Wrap outside bottom and sides with foil.
- Place the knife blade in a food processor bowl; add the Ricotta cheese and cream cheese; process until smooth.
- Pour the cheese mixture into a large bowl.
- Stir in the pumpkin until well combined.
- Preheat oven to 325°F (160°C).
- Pour the mixture into the prepared spring-form pan.
- Bake for approximately 60 minutes, or until the center is just set.
- Let cool completely before refrigerating for at least 4 hours or overnight.
- Serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.
Tips & Substitutions
To achieve a lighter texture, ensure the Ricotta and cream cheese are blended until completely smooth. You can substitute brown sugar with coconut sugar for a healthier option. For a spice variation, consider adding a dash of allspice. If you prefer a silkier cheesecake, use full-fat cream cheese but adjust baking time accordingly.
Serving Suggestions
Serve the cheesecake chilled, garnished with a dollop of whipped cream or a sprinkle of cinnamon for added flavor. It pairs beautifully with a slice of Mom'S Pumpkin Bread for a delightful fall dessert spread. Consider offering a side of fresh fruit or a warm drink to complement the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to preserve the texture, avoid freezing, as it may alter the consistency. When ready to serve, simply take it out of the fridge and enjoy it cold, or leave it at room temperature for about 30 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Light Pumpkin Cheesecake contains roughly 302 calories, with 4g protein, 78g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (86% of the Daily Value), potassium (67% of the Daily Value), and iron (33% of the Daily Value), and a good source of vitamin C. It also contributes 24g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of cheese in this recipe?
Yes, you can experiment with different cheeses. For a richer flavor, consider using mascarpone or a mix of cream cheese and goat cheese. Just keep in mind that the texture and taste may vary, so adjust the sugar and spices accordingly.
How long should I bake the cheesecake?
Bake the cheesecake for about 60 minutes at 325°F (160°C), or until the center is just set but still slightly jiggly. Ovens vary, so check for doneness a few minutes before the time is up to avoid overbaking.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance, allowing the flavors to meld beautifully. Just be sure to refrigerate it for at least 4 hours or overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).