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.
Nutrition & Diet Analysis (per serving)
817
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).