Ingredients
Crust
- 12 graham crackers, crushed
- 6 tbsp melted butter
- 3 tbsp coconut sugar
- 1 tsp pumpkin pie spice
Filling
- 2 blocks (16 oz) cream cheese, softened (I used Neufchatel 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 extract
- 1 tbsp pumpkin pie spice
- 1 tbsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat and prepare crust: Preheat your oven to 350°F (175°C). In a food processor, combine the graham crackers, melted butter, coconut sugar, and pumpkin pie spice. Blend until the mixture forms fine crumbs. Scrape down the sides as necessary to ensure even mixing.
- Press and bake crust: Firmly press the crust mixture into the bottom and sides of a pie dish to form an even layer. Bake in the preheated oven for 13-15 minutes, or until the crust is fragrant and has turned a golden color. Remove from oven and allow to cool to room temperature before adding the filling.
- Mix filling: Using a clean food processor or hand mixer, combine the softened cream cheese, pumpkin puree, and Greek yogurt until smooth and creamy. Gradually add in the coconut sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, and salt, mixing well to incorporate all ingredients evenly.
- Bake cheesecake: Pour the prepared filling into the slightly cooled crust. Bake at 350°F for 60 minutes. After baking, turn off the oven and leave the cheesecake inside with the oven door slightly ajar. This helps the cheesecake set slowly and prevents cracking. Leave it in for an additional 40 minutes.
- Chill and serve: Remove the cheesecake from the oven and place it in the refrigerator to cool completely for at least 4 hours or ideally overnight. Before serving, cut into slices and optionally top with whipped topping for an extra touch of indulgence.
Notes
- Neufchatel cheese is a lower-fat alternative to cream cheese and works well for a lighter cheesecake.
- Coconut sugar adds a subtle caramel flavor while reducing refined sugar content.
- Allowing the cheesecake to cool in the oven with the door ajar helps prevent cracks and keeps the texture creamy.
- Chilling overnight enhances flavor and firmness.
- Serve with whipped topping or a dusting of cinnamon for added flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 slice (1/8th of cheesecake)
- Calories: 280
- Sugar: 12g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg
