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Healthy Pumpkin Cheesecakes Recipe

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Our Healthy Pumpkin Cheesecake recipe combines the richness of traditional cheesecake with lighter, nutritious ingredients. Featuring a flavorful almond flour crust and a creamy filling made from low-fat cream cheese, Greek yogurt, and pure pumpkin puree, this dessert is both satisfying and wholesome. Ideal for those looking to enjoy a delicious treat without compromising on health, this cheesecake is easy to make and perfect for any occasion.

Ingredients

Scale

Crust:

  • 1 cup almond flour
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Cheesecake Filling:

  • 16 ounces low-fat cream cheese, softened
  • 1 cup plain Greek yogurt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup pure maple syrup or honey
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of ground cloves (optional)

Instructions

  • Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, melted coconut oil, honey or maple syrup, ground cinnamon, and a pinch of salt. Press the mixture into the bottom of a greased 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Set aside to cool.
  • Make the Filling: In a large bowl, beat the softened low-fat cream cheese until smooth. Add Greek yogurt, pumpkin puree, maple syrup or honey, eggs, vanilla extract, pumpkin pie spice, ground cinnamon, ground nutmeg, and optional ground cloves. Beat until fully combined and creamy.
  • Assemble and Bake: Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula. Bake for 40-45 minutes, or until the center is almost set. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
  • Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight before serving. Enjoy your healthy pumpkin cheesecake with a dollop of whipped cream or a sprinkle of cinnamon on top.

Notes

  • Substitutions: You can substitute almond flour with oat flour or gluten-free flour for a different crust texture.
  • Sweeteners: Feel free to use your preferred sweetener, such as agave syrup or a sugar substitute, in place of honey or maple syrup.
  • Storage: Store the cheesecake in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

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