This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a favorite on Thanksgiving or any special family dinner.

Pumpkin cheesecake Image - Masterfile


2/3 cup old-fashioned rolled oats

1/2 cup walnuts

1/2 cup toasted wheat germ

2 tablespoons plus 1 cup packed light brown sugar

1 package (8 ounces) reduced-fat cream cheese (Neufchâtel)

1 package (8 ounces) fat-free cream cheese

15 ounces firm silken tofu

1 can (16 ounces) unsweetened pumpkin puree

2 large eggs

2 large egg whites

2 tablespoons dark rum or bourbon

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

1 teaspoon allspice

1 teaspoon ground ginger

1/2 teaspoon salt


1. Preheat the oven to 350°F. Place the oats and walnuts on a baking sheet and bake 5 minutes until lightly toasted. Transfer to a food processor. Add the wheat germ and 2 tablespoons of the brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press the mixture into the bottom of the pan.

2. In the food processor (no need to clean the bowl), combine the cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1 cup brown sugar and process until smooth. Pour the batter into the springform pan.

3. Bake 1 hour. Turn the oven off, prop the oven door open slightly, and let the cake stand 45 minutes in the turned-off oven. Let cool to room temperature, then chill overnight before serving. Makes 12 servings

Nutrition Facts

per serving
calories 236
total fat 9.9g
saturated fat 3.7g
cholesterol 51mg
dietary fiber 3g
carbohydrate 32g
protein 11g
sodium 307mg

Good source of: beta carotene, riboflavin, selenium, thiamin, vitamin E

On the Menu

Because cheesecake—even a slimmed-down, nutrient-dense cake like this one—is an indulgence, it should follow a light and low-fat main course. Try broiled flounder, steamed sugar snap peas, and brown rice.

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at

Published: 27 Oct 2011

Last Modified: 24 Mar 2015