Recipe: Healthy Pumpkin Spice Cheesecake

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. 😉

Healthy Pumpkin Spice Cheesecake

Prep Time: 25 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 2 hours, 5 minutes

Yield: 8

Calories per serving: n/a

Fat per serving: n/a

Healthy Pumpkin Spice Cheesecake


  • 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
  • Filling:
  • 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


  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Run a sharp knife around the edge of the cheesecake to loosen from the pan. Cover with plastic wrap and refrigerate 8 hours.
  6. Remove from fridge and run knife around edges again. Remove spring-form pan, cut into wedges, and serve.

Quick Notes

Top with whipped cream, chocolate drizzle, or whatever your little heart desires!

13 Responses to "Recipe: Healthy Pumpkin Spice Cheesecake"
  1. Mo'Betta says:

    I like the addition of cocoa powder to the crust. I bet this is delicious. I love pumpkin too!!

  2. Sunnie says:

    I have been making Hersheys chocolate chip pumpkin cheesecake for years, usually during the Holidays. I bet this version is really good.

  3. Holli says:

    This looks and sounds delicious. I too love the addition of cocoa in the crust. yum.

  4. Judith says:

    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

    • Jenny says:

      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!

  5. 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.

  6. Jenni K says:

    This looks so delish. I am sure this is going to be a weekend recipe and dessert for us here.

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