Cheesecake is one of my favorite desserts, but surprisingly I had never made it until I came up with this recipe. This recipe combines two things that I love: cheesecake and pumpkin.
While eating this, I found myself saying “Mmm cheesecake” and then the next thought was “Mmm pumpkin.” It’s like a back and forth flavor explosion. And it’s good for you too! Well.. as good for you as cheesecake can be. 
Ingredients
- 1-1/2 c graham cracker crumbs (10 rectangles)
- 2 tsp cocoa powder, sifted
- 1 T brown sugar
- 1/8 tsp salt
- 3 T vanilla or plain yogurt
- 24 oz low fat cream cheese, room temperature
- 1-1/2 c sugar
- 15 oz can pureed pumpkin
- 1/4 c low fat sour cream
- 1/4 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 tsp vanilla
- 3 eggs + 1 egg yolk
- 2 T flour
Crust:
Filling:
Instructions
- Preheat oven to 350 degrees.
- Crust: In medium bowl, combine graham cracker crumbs, cocoa, sugar, and salt. Add yogurt, mix well, and press down into a 9″ spring-form pan. Bake 8-10 minutes, until set. Cool 5 minutes then refrigerate 5 minutes longer or until completely cool.
- Filling: Beat cream cheese until smooth. Add sugar, pumpkin, sour cream, and spices and combine. Mix in vanilla and eggs (one egg at a time) on low speed. Add flour and beat until well combined.
- Pour filling over crust, spread evenly, and bake 1 hour 15 minutes to 1 hour 30 minutes until center is set (it will still jiggle). Remove from oven and let cool for 30 minutes.
- Run a sharp knife around the edge of the cheesecake to loosen from the pan. Cover with plastic wrap and refrigerate 8 hours.
- Remove from fridge and run knife around edges again. Remove spring-form pan, cut into wedges, and serve.
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Quick Notes
Top with whipped cream, chocolate drizzle, or whatever your little heart desires!
I like the addition of cocoa powder to the crust. I bet this is delicious. I love pumpkin too!!
Cocoa in the crust with a little chocolate drizzle.. yum!
I have been making Hersheys chocolate chip pumpkin cheesecake for years, usually during the Holidays. I bet this version is really good.
Oooo Sunnie.. you must share this recipe!
This looks and sounds delicious. I too love the addition of cocoa in the crust. yum.
Thanks Holli! I hope you have the opportunity to make it sometime.
I rate this a C+ which I think is great for a treat and only because it is so high is sugar 31g BUT * High in phosphorus
* Very high in vitamin A
Thanks for commenting Judith. I wanted to make a version that wasn’t loaded with fat and calories like regular cheesecake. And I knew that if I used a sugar alternative, it would totally throw off the flavor so I tried to make up for it elsewhere.
Thanks again for commenting!
Real sugar is a whole lot healthier for you than any of those poison sugar substitutes anyway!!
When I do use a sugar substitute, I always use Ideal.
My daughter loves cheese cake’s and I love to make them from scratch. thanks for this recipe I am going to make it for her and take ti to her as a suprise when I visit her in Oct. Thank you so much I am sure she will love it.
Please let me know what she thinks! I love cheesecake, but I love it even more when it’s a little healthier.