A healthier and easy pumpkin cheesecake recipe made with cream cheese, Greek yogurt and pumpkin, of course. No one will know this flavorful dessert has been lightened up! It's a seasonal classic that is perfect for the holidays. Gluten-free friendly recipe.
What You Need
For this healthier cheesecake you need cream cheese, greek yogurt, pumpkin sugar, eggs, vanilla extract, flour, graham crackers, and butter.
Combine graham cracker crumbs with melted butter and sugar. Press evenly into bottom of springform pan, use back of measuring cup to flatten.
Step One
Bake at 350ºF for 8 minutes, then take it out and let it cool while you prepare the filling.
Step Two
Using an electric mixer, beat cream cheese until smooth for about 2 minutes.
Step Three
Add in granulated sugar, greek yogurt, pumpkin and vanilla, beating again until completely smooth.
Step Four
Add in eggs one at a time, mixing on low-medium speed. Then add in flour and pumpkin pie spice.
Step Five
Pour cheesecake filling into pre-baked crust; place in pan with 1″ hot water. Bake at 325ºF for 45-55 minutes or until middle has just set.
Step Six
Turn off oven, crack door, and allow cheesecake to cool in oven for 1 hour before covering and transferring to fridge and chilling for 8 hours.
• Whipped cream, as pictured.• Chocolate ganache, if you like chocolate and pumpkin flavors.• Caramel Sauce, for a sweeter touch.• Mascarpone Whipped Cream, which is also delicious.
MAKE AHEAD
MAKE AHEAD
Cheesecake can be prepped a day in advance. Keep chilled just before serving.
GLUTEN FREE
GLUTEN FREE
This recipe can easily be made gluten-free with a couple simple ingredient swaps. View full recipes for gluten-free options!
You’ve got to try this fall favorite, healthier Pumpkin Cheesecake!