It’s pumpkin time. Get excited.
In the midst of pumpkin palooza, it’s safe to say this cheesecake is the holy grail. It’s 75 calories a slice, easy to make, and I can’t even begin to describe how delicious it is. It’s actually insane.
I was so excited to make this, eat a piece (or two, in the name of taste testing of course), and then bring it to school to impress the heck out of everyone. That did not happen. Between my momma and me, we ate the whole thing in two days. I guess I’ll just have to make another one “to share”.
I’m extremely proud of this recipe. I’m less extremely proud of the self-control I exhibited around it.
I could not. stop. eating. I gave up on any sort of restraint after the third slice. Luckily this decadent pumpkin cheesecake really does have only 75 calories a slice (ITS WIZARDRY I TELL YOU) and 7 grams of protein. Plus, it’s actually tastier than any sugar/fat laden pumpkin cheesecake I’ve eaten in restaurants. I kid you not.
So here’s the deal. I used fat free yogurt in this recipe which is usually a HUGE no no in baked recipes. I know. I’m baking bad.
The issue with using fat free dairy products in baking is that it produces a cheesecake that has cracks on the top. Behold exhibit A:
Eh, It’s still pretty darn pretty.
But how to fix a cracked cheesecake? Drizzle chocolate on top! (That’s actually how you fix everything.)
Cracks, be gone! This way you get a creamy cheesecake covered in chocolate with no fat and no visible cracks. It’s basically perfection you can eat.
This crust is a little miracle. It serves as a fabulous base for the cheesecake, but it has only 150 calories total and comes together in about 27 seconds flat.
And I decided to bring some chocolate and pumpkin to the crust party because really why not.
Fill it up with the creamiest dreamiest pumpkin filling you can imagine.
Now what could make this even better? Chocolate. Because chocolate makes everything better.
As if it weren’t already perfect.