This healthy pumpkin cheesecake recipe is not only delicious, but it is also a skinny version of a traditional cheesecake, even tasting much like the Cheesecake Factory version. With the holidays around the corner, it is the perfect dessert for the time of year, pumpkin season, with less grams of fat, healthier ingredients, less sugar, and high protein. I absolutely love cheesecake, especially a creamy pumpkin cheesecake. Seriously, the creaminess of that first bite is to die for! So without further ado, check out this healthy pumpkin cheesecake recipe!
If you enjoyed this healthy pumpkin cheesecake recipe, check out these other articles: Apple Cranberry Cornbread recipe.
Healthy Pumpkin Cheesecake Recipe
Ingredients
2 (8oz) packages of 1/3 low fat cream cheese (softened)
1 cup low fat cottage cheese or plain greek yogurt
3 eggs
1/2 cup sugar substitute
1 cup canned pumpkin puree
1 tsp vanilla extract
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
2 cups graham crackers (crushed)
2 TBS butter (melted)
Optional: cool whip for topping
Directions
Preheat the oven to 350 degrees F. Spray a springform pan on parchment paper using non-stick cooking spray. To make the graham cracker crust, mix the crushed graham crackers and melted butter together and form a crust in the pan using them. Cover the bottom of the pan with the graham cracker crumbs after crushing them using a food processor, and press until they are firmly packed. Bake the crust layer for about 10 minutes, covering the bottom with aluminum foil to prevent melting butter on the oven door. Remove and let cool on a baking tray.
In a large bowl, mix together the room temperature cream cheese, cottage cheese, eggs, sweetener, pumpkin spice, cinnamon, and vanilla and blend using an electric mixer or hand mixer. Pour about 3/4 of the cheesecake mixture into the pan. Combine the pumpkin purée with the rest of the mixture in the bowl and mix thoroughly, creating a creamy texture. Pour the pumpkin pie filling mixture over the top of the cheesecake, scraping the sides of the bowl to get the entire pumpkin filling. Bake pumpkin cheesecake for 45 minutes total time. Remove and let cool at room temperature for about an hour. Refrigerate at least 4 hours before serving. Top with whipped cream, cool whip, or a chocolate syrup.
Alternative Ingredients: Sugar substitutes may include coconut sugar, monk fruit sweetener, brown sugar, regular sugar, granulated sugar, or even pure maple syrup. Other cheese substitutes can include regular cream cheese, full-fat cream cheese, and Greek cream cheese. Making a gingersnap crust also works well for the holiday season.
Store leftovers: The pumpkin pie can be stored in an airtight container or covered with plastic wrap in the refrigerator for up to 4 days.
Other pumpkin cheesecake recipes can include a free paleo vegan vegetarian version, a gluten free version, a dairy free version, mini pumpkin cheesecakes, protein pumpkin cheesecake, and even healthy pumpkin cheesecake bars.
Healthy Pumpkin Cheesecake Recipe
Ingredients
- 2 packages 1/3 low fat cream cheese
- 1 cup low fat cottage cheese or plain greek yogurt
- 3 medium eggs
- 1/2 cup sugar substitute
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 2 cups graham crackers (crushed)
- 2 Tbs butter (melted)
Instructions
- Preheat the oven to 350 degrees F. Spray a springform pan on parchment paper using non-stick cooking spray. To make the graham cracker crust, mix the crushed graham crackers and melted butter together and form a crust in the pan using them. Cover the bottom of the pan with the graham cracker crumbs after crushing them using a food processor, and press until they are firmly packed. Bake the crust layer for about 10 minutes, covering the bottom with aluminum foil to prevent melting butter on the oven door. Remove and let cool on a baking tray.In a large bowl, mix together the room temperature cream cheese, cottage cheese, eggs, sweetener, pumpkin spice, cinnamon, and vanilla and blend using an electric mixer or hand mixer. Pour about 3/4 of the cheesecake mixture into the pan. Combine the pumpkin purée with the rest of the mixture in the bowl and mix thoroughly, creating a creamy texture. Pour the pumpkin pie filling mixture over the top of the cheesecake, scraping the sides of the bowl to get the entire pumpkin filling. Bake pumpkin cheesecake for 45 minutes total time. Remove and let cool at room temperature for about an hour. Refrigerate at least 4 hours before serving. Top with whipped cream, cool whip, or a chocolate syrup.
