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.

Course Dessert, gluten-free, holiday, pie

Cuisine American

Keyword Lightened Up Pumpkin Cheesecake

Prep Time 20

Cook Time 2

Total Time 2 20

Servings slices

Calories 211kcal

Author Erin Antoniak

Ingredients

Crust

12 graham crackers
6 tablespoon melted butter
3 tablespoon coconut sugar
1 teaspoon pumpkin pie spice

Filling

2 blocks cream cheese softened (I used Nuefchatel for ⅓ less fat)
1 cup pumpkin puree
½ cup plain greek yogurt
½ cup coconut sugar
3 eggs
2 teaspoon vanilla
1 tablespoon pumpkin pie spice
1 tablespoon cinnamon
¼ teaspoon salt

Instructions

Preheat oven to 350F.
In a food processor, blend together graham crackers, butter, coconut sugar, and pumpkin pie spice until finely ground, scraping the sides down as needed.
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.
Using a clean food process or hand mixer, blend together cream cheese, pumpkin, and greek yogurt. Add in coconut sugar, eggs, vanilla, and spices.
Pour into slightly cooled pie crust and bake for 60 minutes.
Turn off oven and leave pie inside, with door slightly open for another 40 minutes.
Place in fridge to cool for at least 4 hours or overnight.
Cut and serve with whipped topping!

Nutrition