Low Calorie Slow Cooker Pumpkin Cheesecake

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 low calorie slow cooker pumpkin cheesecake with less than 200 calories per serving proves it.

Low Calorie Slow Cooker Pumpkin Cheesecake

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/Low Fat Pumpkin Cheesecake:

This low calorie slow cooker pumpkin cheesecake turned out even better than I had hoped. It's so good I'm planning to make it again for Thanksgiving.

Slow Cooked 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.

WW Friendly Slow Cooker Pumpkin Cheesecake

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 and

8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

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.

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4.19 from 11 votes

Low Calorie Slow Cooker Pumpkin Cheesecake Recipe

This easy Creamy and Delicious Low Calorie Slow Cooker Pumpkin Cheesecake is a winner.

Prep Time20 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 20 minutes mins

Servings (adjustable): 8

Calories: 197

Author: Martha McKinnon | Simple Nourished Living

Ingredients

• ▢ 1 package (8 ounces) fat-free cream cheese
• ▢ 1 package (8 ounces) reduced-fat cream cheese
• ▢ ¾ cup lightly packed light brown sugar
• ▢ 2 teaspoons vanilla
• ▢ 1 teaspoon pumpkin pie spice
• ▢ ¾ cup canned pumpkin
• ▢ 2 eggs
• ▢ ⅓ 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 ½ 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 2-½ 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.

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.

Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.

8 *SmartPoints (Green plan)

8 *SmartPoints (Blue plan)

8 *SmartPoints (Purple plan)

5 *PointsPlus (Old plan)

Nutrition Facts

Low Calorie Slow Cooker Pumpkin Cheesecake Recipe

Amount Per Serving (1 /8th recipe)

Calories 197 Calories from Fat 81

% Daily Value*

Fat 9g14%

Carbohydrates 22g7%

Fiber 1g4%

Protein 9g18%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American

Keyword: crock pot pumpkin cheesecake, low calorie pumpkin cheesecake

Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

More Easy Crock Pot Recipes for Weight Watchers

• Crock Pot Chai Pumpkin Soup
• Baked Pumpkin Doughnuts
• WW Pumpkin Panna Cotta
• Crock Pot Pumpkin Crumb Cake
• 33+ Low Calorie Easy Crock Pot Recipes

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