Pumpkin Cheesecakes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbynora.com/pumpkin-cheesecakes-recipe/
