Pumpkin Cheesecake | Healthy Recipe

Spice up your holiday season with some pumpkin flavored cheesecake. And the best news, this recipe is Zone diet approved for all of you who love to indulge during the holiday season but don’t want to totally fall off the health wagon.


  • vegetable oil cooking spray
  • 24 ounces fat free cream cheese, softened
  • 1 cup extra-fine fat free ricotta cheese (process in a food processor for about 1 minute)
  • one 15 ounce can pure pumpkin
  • 1 3/4 cups Splenda or other sugar substitute
  • 5 teaspoons pumpkin pie spice
  • 1 package Jell-o sugar free cheesecake pudding mix
  • 1/2 cup unsweetened Almond Breeze milk
  • 1 tablespoon sugar-free vanilla extract
  • 3/4 cup egg beaters
  • 3 large egg yolks
  • 8 inch spring form cake pan


  • Place the rack in the center of the oven and preheat to 400 degrees. Spray the spring form pan with cooking spray and set aside.
  • Make a water bath so the top of the cheesecake won’t split as it bakes: pour about 1 inch of water in a shallow roasting pan big enough to fit the cake pan and place it in the oven to heat.
  • With an electric mixer on low speed, beat the cream cheese, ricotta, pumpkin, sugar substitute, and pumpkin pie spice for about 2 minutes until well blended.
  • In a separate bowl, whisk the pudding mix and almond breeze together then add the vanilla, egg beaters and egg yolks until well blended.
  • Turn the mixer on medium speed and slowly pour the egg mixture into the cream cheese mixture. Beat until blended. Be careful not to over whip.
  • Pour the batter into the greased spring form pan. Place the pan in the heated water bath.
  • Bake for 15 minutes at 400, and then lower the temperature to 275 degrees. Continue baking for 2 hours, until the top of the cheesecake is light golden brown and the cake is pulling away from the sides of the pan. Turn the oven off when the cheesecake has finished cooking and leave the cake in the oven to cool for 3 hours. (This will keep the cake nice and tall).
  • Remove the cake from the oven and refrigerate for at least 3 hours. Cut into 12 slices and serve with sugar-free cool whip topping.

If you have trouble with a leaky spring form pan, wrap the outside tightly with foil before putting it in the water bath.

(For those on the zone diet, this recipe makes 8 servings with 16 total proteins and 8 fruit servings. Remember desserts area treat and should be kept to a minimum, watch servings and please be sure to count what you eat.)