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Pumpkin Cheesecake

Get both nutrition and taste in this ultra decadent pumpkin cheesecake.
Course: Dessert
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Thanksgiving, Vegetarian
Servings: 14 people
Calories: 344kcal
Author: SkinnyMs.



  • 1 cup almonds raw with skin
  • 1 cup old-fashioned oats
  • pinch of kosher or sea salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut palm sugar
  • 1/4 cup coconut oil optional pure butter

Cheesecake Filling

  • 16 ounces cream cheese low fat, room temperature
  • 1 cup ricotta cheese reduced fat
  • 3 eggs large
  • 1 egg yolk
  • 1/4 cup Greek yogurt fat free, plain
  • 15 ounces pumpkin puree can (not pumpkin pie filling)
  • 1 1/2 cups coconut palm sugar
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons cornstarch
  • 1 teaspoon pure vanilla extract

Topping (Optional)


  • Preheat oven to 350 degrees.


  • In a food processor or chopper device, add almonds, oats, salt and cinnamon. Pulse until a crumb-like consistency. In a medium mixing bowl, combine crumbs coconut sugar and melted oil or butter. Add to a 9" springform pan and press crumbs in the bottom of the pan and about 1/2" up the sides. Set aside while preparing filling.

Cheesecake Filling

  • Add cream cheese and ricotta cheese to a large mixing bowl and cream with an electric mixer until smooth. Add eggs, Greek yogurt, pumpkin puree, sugar, cornstarch, vanilla, and pumpkin pie spice and continuing creaming with an electric mixture until all ingredients are combined and smooth.
  • Pour filling into prepared crust and spread evenly. Place a cookie sheet on the center oven rack, and place springform pan on top. Bake for one hour or until cheesecake is set around the edges and the center still slightly jiggles. The cake will continue to bake when removed from the oven. Remove and cool to room temperature. Cover and refrigerate until chilled, approximately 4 to 6 hours. Run a knife around the edges of the pan to loosen the cheesecake. Loosen the pan and remove the sides before slicing the cheesecake.
  • If desired, drizzle caramel sauce over cheesecake or spread over the top before serving. Refrigerate leftover cheesecake.


Nutritional data includes caramel sauce topping


Serving: 1slice | Calories: 344kcal | Carbohydrates: 54g | Protein: 12g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 77mg | Sodium: 336mg | Fiber: 5g | Sugar: 31g |
SmartPoints (Freestyle): 14
SmartPoints (Freestyle): 14