Healthy Pumpkin Cheesecake

Indulge in the flavors of fall without the guilt with our Healthy Pumpkin Cheesecake that transforms a beloved dessert into a wholesome treat.

This lightened-up version features a nutty almond flour crust and a silky-smooth filling made with reduced-fat cream cheese, Greek yogurt, and real pumpkin puree sweetened naturally with maple syrup.

Each creamy slice delivers all the warm spices and rich flavors you crave in a pumpkin cheesecake, but with a fraction of the refined sugar and added protein to boot.

Whether you’re hosting Thanksgiving dinner or simply celebrating the season, this crowd-pleasing dessert proves that healthy eating never has to mean sacrificing the foods you love.

Healthy Pumpkin Cheesecake

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Prep Time 20 minutes mins

Cook Time 49 minutes mins

Course Dessert

Cuisine American

Servings 10

Calories 245 kcal

Ingredients

  

For the Crust

• 1½ cups almond flour
• 3 tablespoons coconut oil melted
• 2 tablespoons pure maple syrup
• ½ teaspoon cinnamon
• Pinch of sea salt

For the Filling

• 24 oz 3 packages reduced-fat cream cheese, softened
• ¾ cup pure pumpkin puree not pumpkin pie filling
• ½ cup Greek yogurt plain, non-fat
• ½ cup pure maple syrup or honey
• 3 large eggs
• 1 teaspoon vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon cinnamon
• ¼ teaspoon ground ginger
• Pinch of sea salt

Optional Topping

• Coconut whipped cream
• Chopped pecans
• Cinnamon dusting

Instructions

 

• Preheat oven to 325°F. Line bottom of 9-inch springform pan with parchment paper and lightly grease sides.
• In medium bowl, combine almond flour, melted coconut oil, maple syrup, cinnamon, and salt. Mix until texture resembles wet sand.
• Press mixture firmly into bottom of prepared pan. Bake 10 minutes. Remove and let cool.
• In large bowl, beat softened cream cheese with electric mixer on medium speed until smooth and creamy, 2-3 minutes.
• Add pumpkin puree, Greek yogurt, and maple syrup. Beat until well combined.
• Add eggs one at a time, beating on low speed after each addition just until incorporated.
• Mix in vanilla extract, pumpkin pie spice, cinnamon, ginger, and salt until just combined. Don’t overmix.
• Pour filling over pre-baked crust. Smooth top with spatula.
• Bake 45-50 minutes, until edges are set but center still has slight jiggle.
• Turn off oven and crack door open. Let cheesecake cool in oven 1 hour to prevent cracking.
• Remove from oven and cool to room temperature.
• Cover with plastic wrap and refrigerate at least 4 hours or overnight.
• Run knife around edge before releasing springform. Slice with clean, warm knife (dip in hot water and wipe between cuts).
• Top with coconut whipped cream and chopped pecans if desired.

Notes

Nutritional Information (per slice)

• Calories: 245
• Protein: 8g
• Carbohydrates: 18g
• Fiber: 2g
• Sugar: 12g
• Fat: 16g
• Saturated Fat: 7g
• Sodium: 220mg

Keyword Pumpkin

Equipment Needed

• Regular Equipment: 9-inch springform pan, parchment paper, mixing bowls, electric mixer or hand mixer, spatula, measuring cups and spoons
• Specialty Equipment: Springform pan (essential for easy removal)

Cooking Tips

• Prevent Cracks: Make sure all ingredients are at room temperature before mixing. Don’t overmix the batter once eggs are added, and allow the cheesecake to cool gradually.
• Check Doneness: The cheesecake is done when the edges are set and puffed slightly, but the center 3-4 inches still wobbles slightly when gently shaken.
• Make Ahead: This cheesecake actually tastes better the next day after the flavors have melded. Make it 1-2 days ahead for best results.
• Clean Slices: For picture-perfect slices, use a sharp knife dipped in hot water, wiping clean between each cut.
• Water Bath Alternative: For extra insurance against cracks, wrap the bottom of the springform pan in foil and place it in a larger pan with 1 inch of hot water.

Possible Substitutions

• Almond Flour Crust: Swap with crushed graham crackers (1½ cups) or oat flour for a different flavor profile
• Cream Cheese: Use full-fat cream cheese if preferred, or try Neufchâtel cheese for lower fat
• Greek Yogurt: Substitute with sour cream (regular or light) in equal amounts
• Maple Syrup: Use honey, coconut sugar, or a sugar substitute like monk fruit sweetener (reduce amount by ¼)
• Coconut Oil: Replace with melted butter or another neutral oil
• Dairy-Free Option: Use vegan cream cheese and coconut yogurt for a completely dairy-free version
• Pumpkin Puree: Can substitute with sweet potato puree in a pinch, though flavor will vary slightly

Storage

Store covered in the refrigerator for up to 5 days. Can be frozen (well-wrapped) for up to 2 months. Thaw overnight in the refrigerator before serving.