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Weight Watchers Recipe of the Day – Low Calorie Slow Cooker Pumpkin Cheesecake
It is possible to have your cheesecake and your skinny jeans too. This creamy and delicious crock pot pumpkin cheesecake—with less than 200 calories per serving—proves it.
Pumpkin cheesecake is one of my favorite fall indulgences. But the slices served up at most restaurants often have 800 or more calories.
So, I set out to make a pumpkin cheesecake that would be sweet and satisfying but a lot lower in fat and calories. And because I’ve had several requests for slow cooker pumpkin cheesecake, I wanted to make it in the crock pot.
You can also easily prepare your own healthy pressure cooker pumpkin puree at home too.
Watch How To Make Low Calorie and Low Fat Pumpkin Cheesecake:
This low calorie pumpkin cheesecake turned out even better than I had hoped. It’s so good I’m planning to make it again for Thanksgiving.
Crock Pot Pumpkin Cheesecake Recipe Notes
The slow cooker functions as a water bath, bain-marie, providing a constant humidity to set the cheesecake to creamy perfection.
After it’s done, you turn off the slow cooker, remove the lid and let it cool for 2 more hours before removing it, wrapping it up and refrigerating it overnight.
The result? A creamy, perfectly set, crack-free cheesecake everyone will love.
How Many Calories and WW Points in this Cheesecake?
According to my calculations each slice has 197 calories.
To see your WW Points for this recipe, click here to track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
If you’ve made this Low Calorie Pumpkin Cheesecake, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Low Calorie Slow Cooker Pumpkin Cheesecake Recipe
Ingredients
- 1 package (8 ounces) fat-free cream cheese
- 1 package (8 ounces) reduced-fat cream cheese
- 3/4 cup lightly packed light brown sugar
- 2 teaspoons vanilla
- 1 teaspoon pumpkin pie spice
- 3/4 cup canned pumpkin
- 2 eggs
- 1/3 cup graham cracker crumbs
Instructions
- Ideal slow cooker size: 6- or 7-Quart Oval Slow Cooker.
- Special equipment: 6 to 8-inch round baking pan or casserole dish (affiliate link) (If you use a pan with removable sides and bottom, line the outside with heavy duty foil to prevent water from leaching into the cheesecake and ruining it.)
- You are turning your crockpot into a bain marie, or water bath. Make a trivet for the bottom of your slow cooker from aluminum foil. Loosely roll a large piece of foil (about 20 inches long) into a 1-inch cylinder. Form a ring with the foil measuring about 7 inches in diameter. Fill a 6- to 7-quart slow cooker with 1/2 inch of water and place the foil ring in the bottom. (Alternatively, I use the metal rings from mason jars (affiliate link))
- Make the filling: Beat the cream cheese, brown sugar, vanilla and pumpkin pie spice with mixer until smooth and creamy. Beat in the canned pumpkin until it’s well incorporated. Gently beat in eggs, 1 at a time, just until blended.
- Spray the baking pan with non-stick spray and sprinkle the bottom with the graham crumbs. Pour and scrape the pumpkin mixture into the pan and spread it out evenly.
- Gently place the cheesecake on the foil ring in the slow cooker. Layer 2 to 3 long lengths of paper towels towels across the top of the crock pot and set the lid in place. (This prevents condensation from the lid from dripping back into your cheesecake.)
- Cook on HIGH for 2 to 2-1/2 hours hours, or until puffed and set but still a bit jiggly in the center.
- Remove the cover, and paper towels. Turn off the slow cooker, and allow the cheesecake to cool for 2 hours. Remove from the slow cooker, cover with plastic wrap and refrigerate for at least 3 hours before slicing into wedges to serve.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 5 PointsPlus (Old plan) The slow cooker functions as a water bath, bain-marie, providing a constant humidity to set the cheesecake to creamy perfection. After it’s done you turn off the slow cooker, remove the lid and let it cool for 2 more hours before removing it, wrapping it up and refrigerating it overnight.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
A note about WW Points
If you're following Weight Watchers, all the recipes here on Simple Nourished Living have been updated for the new WW program, with points displayed in the recipe card. The Check the WW Points link in the recipe card takes you to the Weight Watchers App where you can edit it using the WW recipe builder or add it to your day.
(Must be logged into WW account on a mobile device, such as smartphone or tablet).
This cheesecake is the only cheesecake I’ve made for the past few years at Thanksgiving. It’s so easy cooking it in the crockpot and it so creamy and delicious! My family just asked me the other day if I was making this again this year, I certainly am?
Hi Nancy, That’s wonderful! Thanks for taking the time to let me know. Happy Thanksgiving to you and your family! ~Martha
Excellent made it in my instant pot. 10 stars
Mary
I used a round 7 inch wide x 3 inch deep glass baking dish in my slow cooker (my spring-form pan wouldn’t fit). I baked it for 2 1/2 hours but left it covered in the slow cooker to cool for 2 hours. Because of the smaller diameter it came out quite tall but it was SO creamy and delicious!! How nice to have a low calorie alternative with high calorie taste. I’m definitely making this for our Thanksgiving dessert.
Thanks Martha!!
Hi Cheryl, thanks for sharing your modifications with us!
Can this be made in the oven also?
Yes, Laura. I would bake it at 325 degrees for 35 to 45 minutes, until it is puffed and set but still a little jiggly in the middle. Hope this helps!
Thank you so much Now all I need are visuals regarding the foil directions! Again thanks!
Hi Mary,
Stay tuned! We’ve got a video coming to help with the foil visuals!