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–+ servings
Dessert

Healthy Pumpkin Cheesecake Recipe

This healthy pumpkin cheesecake is perfect for the holidays! It's made with a classic graham cracker crust and a filling that uses cream cheese, probiotic Greek yogurt, and pumpkin puree for a naturally sweetened dessert that can also be made gluten free. This cheesecake pairs so well with a cozy fall meal, and I know you'll agree once you taste it!
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Prep Time20 minutes
Cook Time15 minutes
Total Time8 hours 35 minutes
Yield6 servings

Equipment

INGREDIENTS

Crust
  • 18 graham crackers (2 c of crumbs, weighing about 140 g)
  • 3 tbsp coconut oil (melted)
  • 1/2 tsp vanilla
  • Pinch cinnamon
Pumpkin Cheesecake
  • 8 oz cream cheese (softened to room temperature)
  • 1 c Greek yogurt (make sure it's thick)
  • 1/4 c maple syrup
  • 1/2 c pumpkin puree (reduced*)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • Pinch of all spice (optional)
  • Pinch of ginger (optional)
Suggested Toppings
  • Whipped cream
  • Cinnamon (for sprinkling)

INSTRUCTIONS

Crust
  • Preheat oven to 325 degrees.
  • Line a springform pan with parchment paper and set aside.**
  • Add the graham crackers to a food processor and pulse on high until it reduces to a fine meal.
  • Add in the vanilla, cinnamon, and melted coconut oil.
  • Pulse on low until the mixture resembles coarse sand. It may be a little crumbly, and that’s ok.
  • Transfer the mixture to the prepared pan and press the crust down along the bottom until it’s well packed.
  • Bake for 10-15 minutes, or until the edges are golden brown and there is some browning on the surface. Remove from oven and allow to cool while you make the filling.
Pumpkin Cheesecake
  • In a large bowl or a bowl of a stand mixer, beat the cream cheese and the Greek yogurt for 3-5 minutes until smooth, and no lumps remain.
    The batter may seem lumpy at first, but as you continue to mix it the lumps will disappear.
  • Add in the remaining Cheesecake ingredients and beat for another 1-2 minutes until the filling is uniform and smooth.
  • Evenly pour the cheesecake filling on top of the baked crust, smoothing down the top so that the filling is flat.
  • Cover the pan and place it in the fridge. Chill overnight, or for at least 8 hours.

Notes

*Ok the key here is to take a can of pumpkin, cook it on the stove on Low heat for about 20 minutes to make a reduced pumpkin puree! Pumpkin is mostly water, so when you reduce it this way the concentrated pumpkin flavors really shine, and it helps to make sure our pumpkin cheesecake filling stays nice and thick and isn't liquidy.
**I used a 7" x 3" cake pan. You can make this recipe is a traditional 8″ or 9″ baking pan, but note that the cheesecake will not be as tall.