Weight Watchers Pumpkin Cheesecake

Weight Watchers Pumpkin Cheesecake

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A low point Pumpkin Pie Cheesecake made with Greek yogurt makes for guilt-free sweet dessert.

Makes 8 servings

How did this Low Point Cheesecake came to be?

Creamy rich cheesecake has always been a favorite of mine. In fact instead of birthday cake-I always prefer having cheesecake as my birthday dessert.  I just love the  rich, decadent dense, smooth, and creamy consistency it has. After being a WW ( Weight Watchers) member for so many years,  I was determined to create a cheesecake recipe that would curb my craving for cheesecake without having to use my weekly points for.  I needed an alternative to the full fat cheesecake that I could enjoy weekly rather than on special occasions.  I created this Low Point Cheesecake recipe just a few months after the Freestyle Program announced the new zero point foods which included eggs and non fat plain Greek yogurt.

I spent months developing what I feel is the BEST alternative to cheesecake you'll find that is so low in points.  To keep it low in points-I deicide to make it crustless. Now, you can add a crust if you desire. But-what I really love about this cheesecake recipe is that it's low in calories, low in points, but high in protein, and makes for a delicious guilt free dessert.

What other variations of this cheesecake can I make?

Once I had the base of this cheesecake recipe created I knew the possibilities were endless….from there I began to create all sorts of flavors…if you have't tried it..may I suggest starting with these flavors:

White Chocolate Oreo Cheesecake

Lemon Cheesecake

Pumpkin Pie Cheesecake

White Chocolatier Cheesecake

Mocha Chocolate Cheesecake

What ingredients do I need to make this Low Point pumpkin Pie Cheesecake?

• Non Fat Greek Yogurt:The non fat Greek yogurt is the main ingredient for this cheesecake. It is used as a cream cheese substitute that is usually found in a classic cheesecake recipe. I recommend using a thick non fat Greek yogurt-Fage or Chobani are both great brands. They are super thick-which is exactly what you want. The thicker the yogurt, the better the texture will be for this cheesecakes. The one thing to keep in mind is that all yogurt contains whey.

Have you have ever opened a container of yogurt and have notice a thin layer of clear liquid is sitting on top?  That liquid is known as whey. Whey is rich in milk-protein and can also contain some of the milk's nutrients, including calcium and vitamin D. Since yogurt tends to carry a lot of whey, you may notice the whey sitting on top of the cheesecake after it has chilled in the fridge for 12 hours. Let me reassure you..this is normal..and that "whey" or liquid will eventually evaporate after a few days. You can place a sheet of parchment paper over the top of the cheesecake which will help absorb some of the whey.

• Sugar Free Pudding:The sugar free pudding is used as a thickening agent and gives these low point cheesecake flavor. The non fat Greek Yogurt and the sugar free pudding are used as an alternative for cream cheese that is used to make the full fat cheesecakes. When the pudding is combined with the non fat Greek Yogurt and eggs it makes the texture nice and thick. You may substitute the sugar free Jell-o pudding for regular. The point value may vary with this substitute.
• Eggs:These low point cheesecakes rely on eggs for their thickening power. Thickening will occur when raw egg proteins unwind and link together, which is what happens when eggs cook. If you are watching your cholesterol; you may substitute the whole eggs for egg whites, but you'll need 6 egg whites instead of 3 whole eggs.
• Pure vanilla extract
• Pure canned pumpkin
• Pumpkin spice
• Cinnamon
• Sweetener: For this cheesecake I use Lakanto Monkfuit Sweetener to sweeten the cheesecake. This is my recommended sugar substitute. Lakanto MonkFruit Sweetener is a zero glycemic, zero calorie and all natural sugar substitute. It is by far the best tasting sugar alternative and has zero aftertaste or gritty texture like some of the sugar alternatives have.

TASTES just like sugar | Zero net carbs, Zero calorie, Zero glycemic Sweetener

1:1 SUGAR REPLACEMENT | Lakanto has a perfect mix of monk fruit and erythritol to match the sweetness of sugar and maintain your baking and cooking needs

It's WW FRIENDLY,  Keto, Diabetic, Candida, Paleo, Vegan, Low Carb, Low Sugar, NON-GMO, and All Natural.

Where can I order this Lakanto Monkfruit?

You can order it online using the link below:

Save 20% on all non sale items with promo code: pound20

Lakanto Monkfruit Sweetener

Ingredients:

• 3 eggs or 3/4 liquid egg substitute
• 1 (32 oz.) container plain nonfat Greek yogurt
• 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
• 1/2 Tbsp pure vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)

Directions:

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
3. Add yogurt, dry pudding mix, and cake mix, if desired.  Whisk together until well combined.
4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
8. Store leftovers in the fridge for up to a week.

Cheesecake Notes:

• I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
• You can substitute regular instant pudding mix for the sugar free pudding mix. The point value will vary depending on the flavor you use.
• It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes. Chill in the refrigerator overnight in the springform pan.
• Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.Freeze for up to a month in an airtight container.
• Toppings are extra points.
• For a more denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter. The point value will vary depending on your zero point foods and what brand of cake mix you use.

Makes 8 slices

1-3 PersonalPoints™ per slice*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

How do I know how many points this is on my WW individualized plan?

Click the link below to go to the recipe builder. You'll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you'll need to access the WW app manually to create the recipe in the recipe builder.

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time 12 hours

Total Time 12 hours 35 minutes

Ingredients

• 3 eggs or 3/4 cup liquid egg substitute
• 1 (32 oz.) container nonfat plain or Greek yogurt ( Fage or Chobani)
• 1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
• 1/2 Tbsp. vanilla extract
• 3/4 cup 100% pure canned pumpkin.
• 1 tsp pumpkin spice
• 1 tsp cinnamon
• 3 Tbsp granulated white sugar substitute

Instructions

1. Preheat oven to 350 degrees.
2. In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
3. Add yogurt, dry pudding mix. and cake mix (optional). Whisk together until well combined.
4. Pour into a lightly greased with non stick cooking spray pie dish or springform pan. I used a 9 inch springform pan.
5. Bake for 30 minutes.
6. Let it cool for about 15-20 minutes before covering it with plastic wrap.
7. Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
8. Store leftovers in the fridge for up to a week.

Cheesecake Tips:

• I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick
  It may look jiggly but once it's chilled, it will set.
• Let it cool for about 15-20 min before covering it with plastic wrap and let it chill overnight in the refrigerator.
  It's recommended to chill overnight before eating.
• It can take up to 12 hours for the texture and flavor to completely set in.The longer it chills the better it tastes.
• You can substitute regular instant pudding mix for the sugar free pudding mix.
• For a denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter. The point value may vary depending on your zero point foods and what brand of cake mix you use.

Makes 8 slices

1-3 PersonalPoints™ per slice*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints: GREEN: 1 SmartPoint per serving if using 3/4 cup liquid egg substitute or 2 SmartPoints per serving if using 3 whole eggs or 3 SmartPoints per serving if you add 3 Tbsp. spice cake mix BLUE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix PURPLE: Zero SmartPoints per serving or 1 SmartPoints per serving if you add 3 Tbsp. spice cake mix

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 88 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 0g Cholesterol 74mg Sodium 208mg Carbohydrates 7g Fiber 1g Sugar 1g Protein 8g

The point values and nutritional information is estimated and figured based off the brand of ingredients I used for the recipe using the WW app and can vary depending on ingredients used.

Weight Watchers Pumpkin Cheesecake

Source: https://thepounddropper.com/pumpkin-pie-cheesecake/

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