Pumpkin Cheesecakes Recipe

Introduction

These Pumpkin Cheesecakes combine seasonal pumpkin spice flavors with a creamy, light texture that’s perfect for fall gatherings or a cozy dessert. They offer a delightful twist on the classic cheesecake, using healthier ingredients without sacrificing taste.

Ingredients

• 1 cup almond flour
• 1/4 cup brown sugar (loosely packed)
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter (melted)
• 8 ounces neufchatel cream cheese (⅓ less fat cream cheese)
• 2/3 cup nonfat Greek yogurt
• 1/2 cup pumpkin puree
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine the almond flour, brown sugar, and 1/2 teaspoon ground cinnamon. Stir in the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottom of a greased muffin tin or small cheesecake pan to form the crust.
2. Step 2: In a large bowl, beat the neufchatel cream cheese until smooth. Add the nonfat Greek yogurt, pumpkin puree, maple syrup, vanilla extract, 3/4 teaspoon cinnamon, nutmeg, and ginger. Mix until the filling is creamy and well combined.
3. Step 3: Spoon the pumpkin filling over the prepared crusts, filling each cup nearly to the top. Smooth the surfaces with a spatula if needed.
4. Step 4: Bake the cheesecakes in the preheated oven for about 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let them cool to room temperature.
5. Step 5: Once cooled, refrigerate the cheesecakes for at least 2 hours before serving to allow them to firm up and develop flavor.

Tips & Variations

• For a richer crust, substitute some of the almond flour with finely chopped pecans or walnuts.
• If you prefer a sweeter filling, add an extra tablespoon of maple syrup or a touch of honey.
• Garnish each cheesecake with a dollop of whipped cream or a sprinkle of cinnamon for an elegant presentation.

Storage

Store the pumpkin cheesecakes in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving. Reheat is not recommended as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of neufchatel?

Yes, regular cream cheese works just fine and will result in a slightly richer cheesecake but the texture and flavor remain delicious.

Is canned pumpkin puree okay to use?

Absolutely. Canned pumpkin puree is a great choice and convenient for this recipe. Just ensure it’s plain pumpkin puree, not pumpkin pie filling which contains added spices and sugar.

Pumpkin Cheesecakes Recipe

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★★★★★

4.7 from 137 reviews

These Pumpkin Cheesecakes are a deliciously creamy and spiced treat perfect for autumn. Made with a nutty almond flour crust and a smooth filling of pumpkin puree, Greek yogurt, and reduced-fat cream cheese, they offer a healthier twist on the classic cheesecake. Sweetened naturally with maple syrup and brown sugar, they are fragrant with warm spices like cinnamon, nutmeg, and ginger, making them an ideal dessert for fall gatherings or cozy nights in.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 40 minutes
• Yield: 8 individual cheesecakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Crust

• 1 cup almond flour
• 1/4 cup brown sugar (loosely packed)
• 1/2 teaspoon ground cinnamon
• 4 tablespoons butter (melted)

Filling

• 8 ounces neufchatel cream cheese (⅓ less fat cream cheese)
• 2/3 cup nonfat Greek yogurt
• 1/2 cup pumpkin puree
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Instructions

1. Prepare the crust: In a mixing bowl, combine the almond flour, brown sugar, and 1/2 teaspoon ground cinnamon. Melt the butter and slowly mix it into the dry ingredients until the mixture resembles wet sand. Press this evenly into the bottoms of a muffin tin or cheesecake molds to form the crust base.
2. Make the filling: In another bowl, beat the neufchatel cream cheese until smooth. Add the nonfat Greek yogurt and pumpkin puree, mixing until fully combined and creamy. Stir in the maple syrup, vanilla extract, 3/4 teaspoon cinnamon, nutmeg, and ginger until well incorporated.
3. Assemble the cheesecakes: Pour or spoon the filling evenly over the prepared crusts in the muffin tin, smoothing the tops with a spatula for an even finish.
4. Bake: Preheat your oven to 325°F (163°C). Bake the cheesecakes for approximately 20–25 minutes, or until the edges are firm but the center still has a slight jiggle.
5. Cool and chill: Remove the cheesecakes from the oven and let them cool to room temperature. Then refrigerate them for at least 2 hours, preferably overnight, so they set properly and flavors meld.
6. Serve: Once chilled, carefully remove the cheesecakes from the molds, garnish as desired, and enjoy.

Notes

• Ensure cream cheese is softened to room temperature for smooth mixing.
• You can substitute pumpkin puree with canned pumpkin for convenience.
• For a nut-free crust, try using oat flour instead of almond flour.
• Store leftovers covered in the refrigerator for up to 4 days.
• Optional toppings include whipped cream, chopped nuts, or a drizzle of maple syrup.

Keywords: pumpkin cheesecake, low fat cheesecake, autumn dessert, pumpkin dessert, healthy cheesecake, fall recipes