This creamy, decadent, pumpkin cheesecake is made with gluten free graham crackers and a light, airy cheesecake topping. Gluten-free. Meal-prep friendly.

Ever feel like cheesecake is too heavy or like you can never get through a full slice? This Pumpkin Cheesecake with graham cracker crust is the perfect solution – light, smooth, fall spiced, with just the right amount of sweetness.

In brief, by incorporating Greek yogurt, low fat cream cheese, and monk fruit sweetener, you can achieve a pumpkin cheesecake alternative with the same great taste.

In addition, the crust is simple to make, and the cheesecake filling is all made in ONE bowl. You can make this ahead for your holiday parties for a fuss-free gathering.

If you like this recipe you’ll love my Peanut Butter Chocolate Vegan Cheesecake and No Bake Cheesecake Bars.

Is Pumpkin Cheesecake Heavy or Light?

A slice of Pumpkin Pie Cheesecake is being served on a small plate with a fork

In this case, I have modified a few ingredients to allow for this recipe to be lighter.

Specifically, I use Greek yogurt, low-fat cream cheese, and monk fruit as a sweetener to bump up the protein and balance the sweetness.

There are several ingredients I love in this recipe:

  • Pumpkin Puree
  • Greek yogurt
  • Eggs
  • Pumpkin Pie Spice – doesn’t just taste amazing but is filled with a variety of spices.

Can you use pumpkin pie filling instead of pumpkin pie puree?

Pumpkin cheesecake is being shown from above, topped with whipped cream, graham, and pecans, with 2 slices cut

You can, however, pumpkin pie filling is usually made up of spices, sugars, and more added ingredients. For this reason, I prefer pumpkin puree – it’s JUST pumpkin!

However, in a pinch, if you use pumpkin pie filling, simply use less brown sugar and spice – add to taste.  

Ingredients for Pumpkin Cheesecake

Hope you love this simple twist on your traditional pumpkin cheesecake ingredients as much as I do:

Cheesecake Crust

Ingredients are laid out for the pumpkin cheesecake crust: Graham cracker, coconutsugar, cinnamon, and butter.

Graham crackers

Coconut or brown sugar

Butter, melted

Cinnamon

Cheesecake Filing

Ingredients are laid out for the pumpkin cheesecake: cream cheese, pumpkin, cinnamon, maple syrup, greek yogurt.

Cream cheese, room temperature

Pumpkin puree

Greek yogurt

Eggs, room temperature

Light brown sugar

Pumpkin pie spice

Salt

Vanilla

How to Make Pumpkin Cheesecake

Graham crackers are being ground down for the crust to be made.

Step 1: Make the Graham Cracker Base

First, blend the graham crackers until fine in a food processor.

Then, add sugar, cinnamon, and blend to combine. Thereafter, add the melted butter and blend again.

Crust is being made for the pumpkin cheesecake

Next, pour the mixture into a 9-inch cheesecake pan. This is the one I use. Specifically, the side can be removed which makes it very easy to take out the cheesecake. Additionally, it is non-stick!

Then, press the crust down tightly and with a half inch of a wall around the side.

Finally, bake the crust alone for 10 minutes on  350F.

Step 2: Make the Filling

Filling is being blended together for the pumpkin cheesecake filling

First, use a hand mixer to blend cream cheese, pumpkin puree, Greek yogurt, eggs, light brown sugar, pumpkin pie spice, salt, and vanilla.

Moreover, mix everything in on bowl until SMOOTH.

Left image shows the crust formed, right image shows filling being poured into the crust.

Then, pour the filling on top of the crust.

Step 3: Bake

Next, bake the cheesecake at 350F for 50 – 55 min.

Then, turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open for 30 minutes.

Left image shows pumpkin cheesecake ready to be baked, right image shows pumpkin cheesecake perfectly golden and baked

After baking, let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours before cutting. Generally, I usually leave it in the fridge overnight and it is ready to go the next day.

Bon Apetit!

Tips to make the best Pumpkin Cheesecake

In recipe testing and cheesecake experimentation, I have a couple of tips to make sure this pumpkin cheesecake is next level:

  • Room temperature cream cheese – If cold, there could be clumps left, which makes it hard to get the smoothest texture.
  • Don’t overcook the cheesecake – overcooking results in dryer texture. Generally, I use an oven thermometer to ensure the right temp and time.
  • Blend with a hand mixture – on one hand, you might be tempted to mix the filling by hand. However, the hand mixer is a must for the best cheesecake texture. After blending once, use a spatula to scrape the side of the bowl to makes sure everything is well blended.

FAQ about Pumpkin Cheesecake

Two slices of Pumpkin Pie Cheesecake is being served on a small plate with a fork

Should pumpkin cheesecake be refrigerated?

Yes!

After letting the cheesecake cool for an hour post-baking, you should refrigerate it. Otherwise, if left out for too long, you run the risk of the dairy ingredients spoiling.

How do you know when a pumpkin cheesecake is done?

In this case, you’ll know the cheesecake is done when the top is set, and it has a slight jiggle. Additionally, leaving it in the oven with the door open also allows for more thorough cooking.

Does freezing cheesecake ruin it?

Not necessarily! The cheesecake still tastes amazing, however, there is a slight texture change – it is a little less light and airy.

How far in advance can you make cheesecake?

Generally, I recommend making the cheesecake filling 1 or 2 days in advance. Then, you can make the cheesecake the day before a gathering. In this case, I like to allow the cheesecake to chill in the fridge overnight.

How to serve Pumpkin Cheesecake

A slice of Pumpkin Pie Cheesecake is being served on a small plate with a fork and a bite taken from it

Without a doubt this Pumpkin Cheesecake tastes delicious on it’s own!

However, I like to crumble some graham cracker and pecans on top with a bit of whip cream to top.

Additionally, you can serve this cheesecake with:

  • Regular caramel sauce OR try my Vegan Caramel Sauce
  • A dollop of your favorite ice cream
  • Berries on top
  • A few chocolates chips
  • A cup of coffee

How to store Pumpkin Cheesecake

A slice of pumpkin cheesecake has been cut, and is being held on a pie cutter

Certainly, you can store this pumpkin cheesecake in an airtight container in the fridge for up to 5 days.

Does Pumpkin Cheesecake Freeze Well?

YES, you can freeze it for up to a month.

Simply allow it to that at room temperature and enjoy!

What other dessert recipes would you like to see? Leave a comment below.

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pumpkin cheesecake is being shown from above, topped with whipped cream, graham, and pecans, with 2 slices cut

Get the recipe:Pumpkin Cheesecake with Graham Cracker Crust

This creamy, decadent, pumpkin cheesecake is made with gluten-free graham crackers and a light, airy cheesecake topping. Gluten-free. Meal-prep friendly.
5 stars (1 review)

Ingredients

Crust:

  • 14 graham crackers
  • 2 tbsp coconut or brown sugar
  • 6 tbsp butter, melted
  • 1/2 tsp cinnamon

Cheesecake

  • 2 blocks 8 oz Cream cheese, room temperature*
  • 1 cup pumpkin puree
  • 1/2 cup Greek yogurt
  • 2 eggs room temp
  • 3/4 cup light brown sugar **
  • 2 heaping tsp pumpkin pie spice
  • 1 pinch of salt
  • 2 tsp vanilla

Instructions 

  • Blend the graham crackers until fine in a food processor.
  • Add sugar and cinnamon, and blend to combine. Add the melted butter and blend again.
  • Pour the mixture into a 9-inch cheesecake pan.
  • Press the crust down tight and with a half inch of a wall around the side.
  • Bake the crust alone for 10 minutes at 350F.
  • Use a hand mixer to blend cream cheese, pumpkin puree, Greek yogurt, eggs, light brown sugar, pumpkin pie spice, salt, and vanilla. Mix everything in a bowl until SMOOTH.
  • Pour the filling on top of the crust.
  • Bake the cheesecake at 350F for 50 – 55 min.
  • Turn off the oven and leave the pumpkin cheesecake in with the oven door cracked open for 30 minutes.
  • Let the cheesecake cool for an hour or so and refrigerate for 3 – 4 hours before cutting. Or leave it in the fridge overnight, ready to go the next day!

Notes

  1. *use low fat cream cheese and low fat Greek yogurt to make this pumpkin cheesecake lower fat and higher protein.
  2. **use keto friendly sugar like monk fruit brown sugar for lower carb option. Note that keto sugar tends to taste a bit sweetener than light brown sugar. You may need 1/2 heaping cup (or to your preferred sweetness)

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.