Up level your dessert with this Lightened Up Pumpkin Cheesecake. The perfect recipe for the family or a fancy dinner, made with cream cheese, coconut sugar, and more.

A Quick Look

Recipe Name: Lightened Up Pumpkin Cheesecake
Ready In: 140 minutes
Serves: 10 slices
Main Ingredients: Crust, graham crackers, melted butter, coconut sugar, pumpkin pie spice, Filling, cream cheese, pumpkin puree
Why You'll Love It: Up level your dessert with this Lightened Up Pumpkin Cheesecake. The perfect recipe for the family or a fancy dinner, made with cream cheese, coconut sugar, and more.

The most delicious pumpkin pie cheesecake

What is cozier and more delicious than a post-dinner slice of cheesecake? Bonus points if enjoyed on the couch under a warm blanket!

This lightened up pumpkin cheesecake absolutely screams autumn coziness. It's made with cream cheese, graham crackers, pumpkin puree, and pumpkin pie spice for a magic flavor combination perfect for any occasion!

Whether you have a dinner coming up and you've been trying to find that special dessert, or you simply have a sweet tooth and want to try something new, this is the recipe. It makes 10 delicious servings, and it's made with healthier ingredients so you can totally enjoy an extra slice.

Let's dive in!

Photo of ingredients for Lightened Up Pumpkin Cheesecake with labels.

Ingredients in lightened up pumpkin cheesecake

There are two "mini recipes" inside this cheesecake - the crust and the filling. For the crust we will be using a mix of four tasty ingredients. For the filling we will use nine total, complete with cream cheese and pumpkin purée.

Crust

Graham crackers: Start with 12 graham crackers. These are used as the main ingredient in the crust, and they create a really yummy result.
Butter: 6 tablespoon of melted butter is mixed with the crumbs to help form a dough-like consistency. Plus, it adds a delicious flavor!
Coconut sugar: We'll use 3 tablespoon of coconut sugar to sweeten things up a bit.
Pumpkin pie spice: Lastly, add a dash of pumpkin pie spice (1 tsp) for taste.

Filling

Cream cheese: For the filling, start with 2 blocks of softened cream cheese.
Pumpkin puree: Next, add 1 cup of pumpkin puree. This adds thickness while also contributing to the yummy pumpkin flavor that we're going for.
Greek yogurt: Add some texture with ½ cup of plain Greek yogurt.
Coconut sugar: Sweeten things up with ½ cup of coconut sugar.
Eggs: To bind the ingredients together, use 3 eggs.
Vanilla: Add extra flavor with 2 teaspoon of vanilla.
Pumpkin pie spice: 1 tablespoon of pumpkin pie spice finishes off that tasty pumpkin flavor.
Cinnamon: Include 1 tablespoon of cinnamon.
Salt: Last but not least, a small bit (¼ tsp) of salt completes the dish!

Tools needed to make this recipe

To create your homemade pumpkin cheese cake, you'll need a food processor (or blender), a spatula, and a pie dish. A hand mixer is helpful for creating the filling, though it's not a must.

For measuring, you will need ¼ tsp, 1 tsp, 1 tbsp, ½ cup, and 1 cup.

How to make this light pumpkin cheesecake recipe

We'll kick off this recipe by creating and baking the crust. From there, we'll mix the filling, fill the crust, and let the cheesecake cool!

To begin, preheat the oven to 350ºF.

Using a food processor, blend the graham crackers, butter, coconut sugar, and pumpkin pie spice until finely ground. Scrape down the sides as needed.

Press the blended mix into the bottom and sides of a pie dish. Bake for 13-15 minutes or until fragrant and more golden. Let cool to room temperature.

Using a clean food processor or hand mixer, blend together the cream cheese, pumpkin, and Greek yogurt. Add the coconut sugar, eggs, vanilla, and spices, and continue blending until smooth.

Pour the mix into the slightly cooled pie crust and bake for 60 minutes.

Turn off the oven and slightly open the door. Leave the cheesecake inside for another 40 minutes.

Place the pie in the fridge to cool for at least 4 hours, preferably overnight.

Cut and serve with whipped topping!

How this recipe is healthier

I know what you're thinking. It's cheesecake! How can it be healthier? Well, the answer is in two simple ingredients swaps!

Coconut sugar
Where most cheesecake recipes use traditional granulated sugar, this one uses coconut sugar for a more natural ingredient list. Plus, the flavor is top notch!

Greek yogurt
The second ingredient swap uses Greek yogurt. Rather than loading up the cheesecake filling with extra cream cheese or sour cream like usual, we use Greek yogurt to pack in extra protein and nutrients.

Cream cheese
You can optionally extend the healthier ingredient choices into the cream cheese by using a brand with less fat. I often use the ⅓ less fat version from Neufchatel. Note that with less fat, the cheesecake won't be as creamy as usual.

Recipe Tips

There are a few key ways to nail your cheesecake every time.

Don't over mix
Don't go crazy on the mixing as it will add air to the filling and create an uneven or cracked cheesecake. Aim to blend the filling until smooth, and that's it! Don't overdo it.

Room temperature cream cheese
For a smoother, easy to mix filling, let your cream cheese reach room temperature.

Avoid opening the oven too frequently
It can be tempting to check your cheesecake throughout baking, but it's important to leave the door closed so the hot air doesn't escape from the oven. Instead, use the light. Your cheesecake is done when the outside of the filling looks firm but the center isn't. It will come together once it cools!

What to pair with pumpkin cheesecake

The perfect food pairings can make a recipe that much more enjoyable. If you're hosting a dinner and need ideas for main courses, certain options pair extra well with this cheesecake! Ideas include grilled honey mustard chicken, chicken cobb salad, grilled steak and peach salad, or salmon and veggies!

If you liked this recipe, you'll want to try these!

Keep the pumpkin trend going with four more delicious recipes! The pumpkin pasta is one of my all-time favorites.

Recipe by Erin Morrissey and Photos by The Mindful Hapa

Erin Antoniak