Nutrients per serving

  • Calories  282
  • Protein  5 g
  • Carbohydrates  18 g
  • Fat  21 g
  • Cholesterol  92 mg
  • Sodium  244 mg
  • Potassium  130 mg
  • Phosphorus  80 mg
  • Calcium  57 mg
  • Fiber  0.6 g

Pumpkin Layer Cheesecake

Imagine a holiday desert that's good and good for you. As crazy as it sounds, the ingredients in our kidney-friendly recipe Pumpkin Layer Cheesecake have been shown to actively improve your health.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe is originally from, and was modified for the kidney diet and submitted by DaVita dietitian Carey from North Carolina.

Portions: 10     Serving size: 1/10 of 9" round pan


    • 16 ounces cream cheese
    • 3 tablespoons unsalted margarine
    • 1-1/4 cups graham cracker crumbs
    • 5 tablespoons granulated sugar
    • 1/4 cup Splenda® No Calorie Sweetener, granulated
    • 1/2 teaspoon vanilla extract
    • 2 large eggs
    • 1/2 cup canned pumpkin puree
    • 3/4 teaspoon pumpkin pie spice


    1. Preheat oven to 350º F. Set cream cheese out to soften and melt margarine.
    2. In a medium bowl combine graham cracker crumbs, 1 tablespoon sugar and melted margarine. Press into bottom or a 9" spring form pan and bake for 8 minutes. Set aside to cool.
    3. In a large bowl, combine cream cheese, Splenda, remaining 4 tablespoons sugar and vanilla. With an electric mixer, beat on medium speed until smooth. Blend in eggs one at a time.
    4. Set aside one cup of the cream cheese mixture and pour remaining mixture over pie crust in spring form pan.
    5. Combine the cup of cream cheese mixture with pumpkin puree and pumpkin pie spice. Pour over top of the cream cheese filling in the spring form pan.
    6. Bake for 30 minutes, or until center of pie is almost set.
    7. Cool pie to room temperature. Cover and refrigerate until chilled.

Renal and renal diabetic food choices

  • 1/2 milk
  • 1/2 starch
  • 3 fat
  • 1/2 high calorie

Carbohydrate choices


Helpful hints

  • Substitute one 9" prepared graham cracker pie crust instead of the spring form pan and homemade graham cracker crust.
  •  To reduce fat and cholesterol content substitute 1/2 cup low cholesterol egg product for 2 whole eggs.
  • Be sure to use canned pumpkin, not pumpkin pie mix.
  • Portions are small due to calorie, fat and sodium content.
  • Top each piece of pie with whipped topping before serving if desired.

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What's everyone saying?

3 Comments | Average User Rating:

Pumpkin Layer Cheesecake

Stanwat says:


Can you use 1/3 low fat cream cheese in this recipe? Sounds like an excellent recipe. I will increase the pumpkin spice and add some cinnamon and nutmeg to taste. Dietitian comment: In general lower fat cream cheese is higher in sodium than regular. The substitution should not chage the quality of the cheesecake.

Nov. 21, 2012, 5:07 AM - Inappropriate review?

Pumpkin Layer Cheesecake

judy g. says:


I made the pumpkin cheesecake for Thanksgiving and it was a real hit. I opted for low fat items since my husband is dieting and it didn't make it too soft or off-tasting. Next time I will try using eggbeaters rather than eggs for cholesterol cutting. I will also make my own crust with allowed ingredients. I didn't use any suger(all Splenda) and it worked fine. My husband is pre-diebetic so the less sugar the better. We are not cheesecake eaters but we really liked this!

Jan. 06, 2011, 6:16 PM - Inappropriate review?

Pumpkin Layer Cheesecake

gladiola31 says:


I made the cheesecake pie and it is excellent

Dec. 20, 2010, 6:30 PM - Inappropriate review?

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