Description
Easy Pumpkin Pie Cheesecake blends the comforting flavors of pumpkin pie with the creamy texture of cheesecake. Made with wholesome ingredients like pumpkin puree, Greek yogurt, and natural sweeteners, this dessert is a nourishing yet indulgent treat that fits a balanced lifestyle.
Ingredients
Crust:
1 1/2 cups almond flour
2 tbsp maple syrup
3 tbsp melted coconut oil
Filling:
1 cup pumpkin puree
8 oz cream cheese (or vegan alternative), softened
1/2 cup Greek yogurt
2 large eggs (or flax eggs)
1/3 cup maple syrup
1 1/2 tsp pumpkin pie spice
1 tsp vanilla extract
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C) and grease a springform pan.
2. In a bowl, mix almond flour, maple syrup, and melted coconut oil until combined. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes or until lightly golden. Let cool slightly.
4. In a food processor or blender, combine pumpkin puree, cream cheese, Greek yogurt, eggs, maple syrup, pumpkin pie spice, vanilla, and salt. Blend until smooth and creamy.
5. Pour the filling over the pre-baked crust and smooth the top.
6. Bake for 45–50 minutes until the center is set but still slightly jiggly.
7. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.
8. Slice and serve chilled, optionally topped with a dollop of Greek yogurt or whipped cream.
Notes
Use room-temperature ingredients for a smooth batter.
Avoid overbaking to maintain a creamy texture.
For a vegan version, use cashew cream cheese and flax eggs.
To make it low-carb, replace maple syrup with erythritol or stevia.
Store in the fridge for up to 5 days or freeze slices for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cheesecake, Healthy Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12 g
- Sodium: 160 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 75 mg