This Is One Pumpkin Cheesecake Recipe That Is Actually Good for You

Enjoy the taste of pumpkin pie and rich, creamy cheesecake all in one!

What better way to celebrate the fall season than a delicious pumpkin cheesecake? Not only that, but a pumpkin cheesecake that is actually considered healthy! This easy-to-make pumpkin cheesecake cuts the sugar and fat, and adds some Greek yogurt that will leave your gut feeling happy.

Here's what you'll need and a step-by-step look at putting together your very own healthy pumpkin cheesecake.

Makes 8-10 servings

Ingredients

9 cinnamon graham crackers (about 1 sleeve), crushed
4 tablespoons melted butter
16 oz. low-fat cream cheese, at room temperature
1/2 cup Greek yogurt
15 oz. can pumpkin
2 eggs
¼ cup honey
1 tablespoon cornstarch
½ teaspoon vanilla
1 teaspoon pumpkin pie seasoning
Whipped cream

How to Make It

1

Crush the graham crackers

Graham crackers being crushed in a bag with a rolling pin
Kiersten Hickman/Eat This, Not That!

Place 9 cinnamon graham crackers into a gallon-size plastic bag, then seal it. Using a rolling pin, roll over the graham crackers until they have the same consistency as sand.

2

Combine with butter

Combining graham cracker crumbs with butter
Kiersten Hickman/Eat This, Not That!

Melt 4 tablespoons of butter, which can easily be done in the microwave for 30-45 seconds. Combine the butter in a bowl with the graham cracker crumbs. Mix with a spoon.

3

Press down the crust in a pan

Graham cracker crust being pressed down into a pie pan
Kiersten Hickman/Eat This, Not That!

Using a pie pan, or a springform pan, press down the crust mixture. You can easily press down the crust by using the bottom of a glass cup. Bake the crust in the oven for 10 minutes at 350 degrees.

4

Mix together the other ingredients

Mixing together ingredients for pumpkin cheesecake
Kiersten Hickman/Eat This, Not That!

In a large mixing bowl (or electric stand mixer, like this one), whip the low-fat cream cheese. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl, Mix until all ingredients are combined. There may be some small chunks of cream cheese—that's OK! Leave them. They will bake just fine in the cheesecake.

5

Pour into the crust

Pumpkin cheesecake about to poured into the baked graham cracker crust
Kiersten Hickman/Eat This, Not That!

Pour the mixture into the baked crust. If you're using a springform pan, you'll be able to release the cheesecake after it cools so it can stand on its own!

6

Smooth out the top

Smoothing out the top of a pumpkin cheesecake before it goes into the oven
Kiersten Hickman/Eat This, Not That!

Using a small spatula, smooth out the top of the cheesecake so the mixture is evenly distributed in the pan.

7

Bake for 50 minutes, let it cool in the oven

Eating a slice of pumpkin cheesecake
Kiersten Hickman/Eat This, Not That!

Bake the cheesecake for 50 minutes. I recommend checking it every 5 minutes starting at the 40-minute mark. If the cheesecake starts to crack, it means it's starting to over-bake, so you can start the cooling process. To cool the cheesecake, open the oven door and turn off the oven. Let it cool in the oven before removing it. A perfectly done cheesecake will actually be slightly jiggly in the middle (about a 2-3 inch circumference), and it will set just fine while cooling.

8

Eat it after 24 hours

Biting into a slice of pumpkin cheesecake with whipped cream
Kiersten Hickman/Eat This, Not That!

While the pumpkin cheesecake is still enjoyable to eat after letting it refrigerate for 4-6 hours, I find it is best after a full day. So if you plan on making this pumpkin cheesecake for your Thanksgiving table, prep it a day before your Thanksgiving festivities. When ready to serve, top each slice with some whipped cream, and serve with berries.

Pumpkin Cheesecake Full Recipe

  1. Preheat the oven to 350 degrees.
  2. Place the graham crackers in a large plastic bag. Use a rolling pin to crush the crackers into a sand-like consistency.
  3. Combine the graham cracker crumbs and melted butter in a bowl.
  4. Pack the mixture into a 9-inch pie pan or a springform pan.
  5. Bake the crust for 10 minutes.
  6. While baking, whip the low-fat cream cheese with an electric mixer.
  7. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. Mix until all ingredients are combined.
  8. Pour the cheesecake mixture into the pan with the baked crust.
  9. Bake in the oven for 50 minutes.
  10. When it's ready to cool, turn off the oven and open the oven door. Leave the cheesecake in there until the oven completely cools.
  11. The cheesecake should be eaten after it's been chilled for at least 4-6 hours, but it's best if you wait a full 24 hours.
  12. Top each slice with some whipped cream, and serve with berries.

Eat This! Tip

Don't make the same mistake I did! If you leave the cheesecake in the oven for too long, or let it bake at a higher temperature, the top of the cheesecake is likely to crack. Avoid the cracks by cooling the proper way (explained above), and by stopping the baking process before it starts to crack. A cheesecake is officially done when you shake it and 2-3 inches of the center are still slightly jiggly. Don't worry, it will set just fine.

RELATED: Easy, healthy, 350-calorie recipe ideas you can make at home.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more
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