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.
Servings: 12
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
- *use low fat cream cheese and low fat Greek yogurt to make this pumpkin cheesecake lower fat and higher protein.
- **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)