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Home By Dessert Type

Lightened Up Pumpkin Cheesecake

★★★★★ 5 Reviews Recipe Print
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By: Erin11/9/21

This post may contain affiliate links. Please read my disclosure policy.

Lightened Up Pumpkin Cheesecake
Lightened Up Pumpkin Cheesecake

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.

pumpkin cheesecake slice

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!

pumpkin cheesecake

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 tbsp 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 tbsp 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 1/2 cup of plain Greek yogurt.
  • Coconut sugar: Sweeten things up with 1/2 cup of coconut sugar.
  • Eggs: To bind the ingredients together, use 3 eggs.
  • Vanilla: Add extra flavor with 2 tsp of vanilla.
  • Pumpkin pie spice: 1 tbsp of pumpkin pie spice finishes off that tasty pumpkin flavor.
  • Cinnamon: Include 1 tbsp of cinnamon.
  • Salt: Last but not least, a small bit (1/4 tsp) of salt completes the dish!
making pumpkin cheesecake
making graham cracker crust

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 1/4 tsp, 1 tsp, 1 tbsp, 1/2 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!

making pumpkin cheesecake

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 1/3 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!

pumpkin cheesecake slice

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.

  • Healthy Pumpkin Banana Muffins
  • Healthy Pumpkin Spice Granola
  • Easy Pumpkin Pie Dip
  • Creamy Vegan Pumpkin Pasta Recipe

Recipe by Erin Morrissey and Photos by The Mindful Hapa

pumpkin cheesecake
★★★★★ 4.8 from 5 reviews

Lightened Up Pumpkin Cheesecake

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.

Prep: 20Cook: 120Total: 2 hours 20 minutes
Yield 10 slices 1x
Print Pin it Rate

Ingredients

Crust

  • 12 graham crackers
  • 6 tbsp melted butter
  • 3 tbsp coconut sugar
  • 1 tsp pumpkin pie spice

Filling

  • 2 blocks cream cheese, softened (I used Nuefchatel for 1/3 less fat)
  • 1 cup pumpkin puree
  • 1/2 cup plain greek yogurt
  • 1/2 cup coconut sugar
  • 3 eggs
  • 2 tsp vanilla
  • 1 tbsp pumpkin pie spice
  • 1 tbsp cinnamon
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350F.
  2. In a food processor, blend together graham crackers, butter, coconut sugar, and pumpkin pie spice until finely ground, scraping the sides down as needed.
  3. Press firmly 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.
  4. Using a clean food process or hand mixer, blend together cream cheese, pumpkin, and greek yogurt. Add in coconut sugar, eggs, vanilla, and spices.
  5. Pour into slightly cooled pie crust and bake for 60 minutes.
  6. Turn off oven and leave pie inside, with door slightly open for another 40 minutes.
  7. Place in fridge to cool for at least 4 hours or overnight.
  8. Cut and serve with whipped topping!
Author: ErinCategory: holiday, pie, dessert, gluten-freeMethod: ovenCuisine: American
pumpkin cheesecake

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Nat says

    Posted on 10/3 at 4:24 pm

    Hi Erin! So i have a question, can i replace the coconut sugar with any other sweetener? tysm!!!

    Reply
    • Erin says

      Posted on 10/5 at 3:44 pm

      Hi Nat, brown sugar would work! Let me know how your cheesecake comes out!

      Reply
  2. Rosemary says

    Posted on 12/10 at 12:16 am

    I have graham cracker crumbs, not sheet crackers. How many grams or cups of crumbs to use for the filling? Also, what size pie plate? A standard 9-inch pie plate or other size?

    Reply
    • Erin says

      Posted on 12/13 at 6:58 pm

      Hi Rosemary, 1.5-2 cups crumbs should work great and yes, a 9inch pie dish! Let me know how yours comes out!

      Reply
  3. Elaine says

    Posted on 12/7 at 3:33 pm

    Hello Erin! Question for you…. Can you tell me how many grams of cream cheese you have used in this recipe? I live in Germany, so we don’t find cream cheese in block here.
    Thanks for your help! Can’t wait to try this recipe!

    Reply
    • Erin says

      Posted on 12/7 at 3:43 pm

      Hi Elaine, yes, one block is 8 oz that is equal to 226.796 grams so just double that! Let me know how it comes out!!

      Reply
  4. casey colodny says

    Posted on 11/30 at 10:34 am

    Such a yummy, light cheesecake!! thinking it would be fun to make into mini cheesecakes to serve 🙂

    ★★★★★

    Reply
    • Erin says

      Posted on 11/30 at 12:53 pm

      Hi Casey, I am so happy you liked it and yes- totally will work!!

      Reply
  5. Molly says

    Posted on 11/24 at 2:40 pm

    So so so good! I halved the recipe (using only 1 full egg) and put into 6 lined muffin cups to make mini cheesecakes. They turned out incredible! I think I baked it for 25 minutes? I don’t quite remember but I’d recommend just watching and checking on them often if you go this route. I didn’t need to leave them in the oven afterwards either.

    ★★★★★

    Reply
    • Erin says

      Posted on 11/26 at 12:19 pm

      Hi Molly, so happy you loved it and made them into mini cheesecakes! Such a fun idea!!

      Reply
  6. teresa m sala says

    Posted on 11/23 at 4:42 am

    Could this be made into mini cheesecakes? any idea on how much crust in a cupcake tin or how long in the oven?

    Reply
    • Erin says

      Posted on 11/23 at 1:38 pm

      Hi Teresa, sure they should be great like that! I haven’t tried it, but I’d use enough crust to cover the bottom and a little up the sides and cook maybe 20 mins and keep checking on them. Let me know how it goes!!

      Reply
  7. Alex says

    Posted on 11/16 at 4:52 pm

    So excited to make this (your recipes never fail). Do you have any suggestions for making + freezing?

    Wishing you a warm and bright holiday season!

    ★★★★★

    Reply
    • Erin says

      Posted on 11/18 at 2:08 pm

      Hi Alex, thanks so much. I haven’t tried freezing this, but I think it will work well as cheesecake generally freezes well. Please let me know how it comes out!

      Reply
  8. Lynne says

    Posted on 11/16 at 1:07 pm

    Hi! Going to make this for my Friendsgiving. I don’t have coconut sugar, can I sub regular sugar instead?

    Reply
    • Erin says

      Posted on 11/17 at 11:12 am

      Hi Lynne, yes that should be fine! Let me know how it comes out!

      Reply
  9. Amelia says

    Posted on 11/13 at 8:52 pm

    Great recipe- only comment I have is that I didn’t find it quite sweet enough (maybe my sugar addiction kicking in). My sugar loving boyfriend loved it however!

    ★★★★

    Reply
    • Erin says

      Posted on 11/15 at 2:14 pm

      Hi Amelia, so happy you both liked it!!

      Reply
  10. Roseanne says

    Posted on 11/10 at 9:51 pm

    Did you use a traditional pie dish (10 inch) or a deep dish? It appears to be a deep dish in photo? Also, would it be safe to make 3 days before serving?

    Reply
    • Erin says

      Posted on 11/12 at 12:44 pm

      Hi Roseanne, yes, it is made in a regular pie dish. I would suggest only making one day before. Let me know how it comes out!!

      Reply
      • Kat says

        Posted on 11/23 at 3:25 pm

        it would help if this was more descriptive. I have a 9 inch glass pie dish that’s 1.5” deep. When I put the crust in, it’s fills up more than half the depth! That can’t be right, the result would be more crust than filling. Also, it resembles sand and can’t form I to a crust shape. What did I do wrong? Do you mean 12 graham cracker sheets (2 squares, or 4 rectangles)? Or 12 squares? I am either going to have to use my bigger pie dish, or a springform cake pan. But actually thinking I’ll just add more butter and divide up the graham so it fits better in the 9inch and actually molds to it.

  11. Kelly says

    Posted on 11/10 at 3:06 pm

    how many ounces in 2 blocks?? are the blocks 8oz each?

    ★★★★★

    Reply
    • Erin says

      Posted on 11/11 at 12:40 pm

      Hi Kelly, you just need two 8oz blocks. Most stores sell them in 8 oz. Hope that helps and let me know how yours comes out!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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