Make this indulgent, nourishing, fool-proof dessert this Thanksgiving! My family was never much into pies, but my mom often made pumpkin cheesecake and I absolutely loved it! This is a lightened up version that uses Greek yogurt in place of classic cream cheese or ricotta. It gets lightly sweetened with coconut sugar and maple syrup. The gingerbread almond flour crust is the perfect dense and chewy contrast to the light and fluffy cheesecake. Do not skip that fresh whip on top!
Ingredient Highlight
Pumpkin! This fall squash is great way to add immune boosting nutrients to your diet. It’s extremely rich in beta-carotene, an antioxidant that your body converts into vitamin A. It’s also a great source of vitamin C and other trace minerals.
Servings 9 bars
Prep Time 15 minutes 
Cook Time 1 hour Ingredients
For the crust:
- 3 tbsp (42g) butter
- 3 cups (340g) almond flour
- ¼ cup (80g) maple syrup
- 2 tbsp (48g) blackstrap molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp kosher salt
For the filling:
- 2 cups (453g) plain whole milk Greek yogurt*
- 1 (15 oz) can unsweetened pumpkin puree (1 ⅔ cup)
- 2 tbsp (40g) maple syrup
- 1 tbsp (13g) vanilla extract
- 2 large eggs
- ¼ cup (46g) coconut sugar
- 1 tbsp pumpkin pie spice
- ½ tsp kosher salt
- Whipped cream, to serve
- *For a more classic creamy cheesecake, use 1 cup Greek yogurt and 8 oz cream cheese!
- Note: ~ you could also bake this in a 9-inch springform pan for a round cheesecake.
Instructions
- Preheat the oven to 350F. Lightly grease (with oil or butter) an 8×8-inch baking dish. To ensure that these come out easily, line the baking dish with parchment paper.
- In a medium microwavable bowl, add the butter and microwave in 15 second intervals until melted. Add the almond flour, maple syrup, molasses, cinnamon, ginger, cloves, and salt and mix to combine until a sticky dough forms. It’s best to use your hands at the end to mix everything thoroughly.
- Transfer to the baking dish and use your hands to press into an even layer. Bake for 10-15 minutes, or until the edges turn light golden brown (it may puff up in the middle, but it will puff back down).
- In the same bowl, add the yogurt, pumpkin, maple syrup, vanilla, and eggs and whisk until totally smooth. Stir in the sugar, pumpkin pie spice, and salt until combined.
- Pour the filling on top of the baked crust and smooth into an even layer. Bake for 40-45 minutes, or until set and darkened on the edges but still a little jiggly in the center when you shake it. Let sit for at least 30 minutes, though this is best made the day before and enjoyed cold the next day.
- Serve topped with fresh whipped cream!
Items you can prep ahead (optional)
- Bake the crust.
- Blend the filling.
- Bake the cheesecake!
Substitutions:
- To make vegan, use a thick vegan plain yogurt alternative and liquid egg substitute. Use coconut oil in place of butter for the crust. Top with whipped coconut cream!
- To make nut-free, make a homemade seed flour by adding pumpkin or sunflower seeds to a high-speed blender and blend on high until a fine meal forms.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Enjoy this right out of the fridge and topped with whipped cream.
- Eat it for breakfast with (or without) some Greek yogurt!
Servings 9 bars Prep Time 15 minutes Cook Time 1 hour Ingredients
For the crust:
- 3 tbsp (42g) butter
- 3 cups (340g) almond flour
- ¼ cup (80g) maple syrup
- 2 tbsp (48g) blackstrap molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp kosher salt
For the filling:
- 2 cups (453g) plain whole milk Greek yogurt*
- 1 (15 oz) can unsweetened pumpkin puree (1 ⅔ cup)
- 2 tbsp (40g) maple syrup
- 1 tbsp (13g) vanilla extract
- 2 large eggs
- ¼ cup (46g) coconut sugar
- 1 tbsp pumpkin pie spice
- ½ tsp kosher salt
- Whipped cream, to serve
- *For a more classic creamy cheesecake, use 1 cup Greek yogurt and 8 oz cream cheese!
- Note: ~ you could also bake this in a 9-inch springform pan for a round cheesecake.
Instructions
- Preheat the oven to 350F. Lightly grease (with oil or butter) an 8x8-inch baking dish. To ensure that these come out easily, line the baking dish with parchment paper.
- In a medium microwavable bowl, add the butter and microwave in 15 second intervals until melted. Add the almond flour, maple syrup, molasses, cinnamon, ginger, cloves, and salt and mix to combine until a sticky dough forms. It’s best to use your hands at the end to mix everything thoroughly.
- Transfer to the baking dish and use your hands to press into an even layer. Bake for 10-15 minutes, or until the edges turn light golden brown (it may puff up in the middle, but it will puff back down).
- In the same bowl, add the yogurt, pumpkin, maple syrup, vanilla, and eggs and whisk until totally smooth. Stir in the sugar, pumpkin pie spice, and salt until combined.
- Pour the filling on top of the baked crust and smooth into an even layer. Bake for 40-45 minutes, or until set and darkened on the edges but still a little jiggly in the center when you shake it. Let sit for at least 30 minutes, though this is best made the day before and enjoyed cold the next day.
- Serve topped with fresh whipped cream!
Items you can prep ahead (optional)
- Bake the crust.
- Blend the filling.
- Bake the cheesecake!
Substitutions:
- To make vegan, use a thick vegan plain yogurt alternative and liquid egg substitute. Use coconut oil in place of butter for the crust. Top with whipped coconut cream!
- To make nut-free, make a homemade seed flour by adding pumpkin or sunflower seeds to a high-speed blender and blend on high until a fine meal forms.
Storage:
- Store leftovers in an airtight container in the fridge for up to 6 days.
Leftovers + Repurposing:
- Enjoy this right out of the fridge and topped with whipped cream.
- Eat it for breakfast with (or without) some Greek yogurt!
watch & learn
Useful Videos
leave your comments!