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Pumpkin Pudding Cheesecake

Pumpkin Cheesecake

We love the fall because that means it time to break out the pumpkin recipes!

We’ve been craving pumpkin AND cheesecake so we threw together two of our favorite ingredients in this healthy and flavorful pudding-like dessert. For an even lower calorie version, you can opt out of baking the crust, and just sprinkle some graham cracker crumbs on top of the pudding (by itself) instead.

Crust Ingredients

  • 3/4 cup graham cracker crumbs, low-fat (processed in your food processor)
  • 1/4 cup flaxseed meal
  • 2 tbsp unsalted butter, cold and cubed
  • 1 Tbsp agave nectar
  • Pinch salt

Pudding Ingredients

  • Cooking oil spray or coconut oil
  • 2 cups pumpkin puree, fresh
  • 8 oz cream cheese, reduced fat
  • 1 cup Greek yogurt 0%, 2%, or whatever you prefer)
  • 1 tsp cinnamon
  • 1 tsp pumpkin spice
  • 2 tsp stevia or 1 tbsp agave (can add more or less, to your preferred level of sweetness)
  • 1 tsp vanilla extract

Typically we use canned pumpkin puree for our pumpkin recipes, but we decided to try our hand at making our own puree from scratch. We were pleasantly surprised at how easy it really is.

To Roast the Pumpkin

Heat the oven to 350 degrees F.

For this recipe, you will only need one of the small 4” diameter size pumpkins. Cut your pumpkin in half and remove the seeds and the stringy stuff. We put the seeds into a small bowl so that we could bake them (see pumpkin seed recipe at the bottom of this article).

Lay the pumpkin cut side down on a baking sheet covered in tin foil (sprayed with olive oil or coconut oil). Place into the oven and bake for 1-1/2 hours. Remove from oven and allow it to cool so that you can handle it.

Scoop out the roasted pumpkin, place into a bowl and set aside for use in recipe.

To Make the Crust

Heat the oven again to 350 degrees F.

Add the graham cracker crumbs, flaxseed meal, salt, agave, and butter cubes to a medium size bowl. Using your hands, squeeze the butter into the mixture until the butter is evenly distributed throughout the crumbs.

Pour mixture equally into 4 ramekins (or 8 if you want small servings), and using a drinking glass with a flat bottom, press the crumb mixture so that it coats the bottom and sides of each ramekin.

Bake for 20 minutes. Remove from oven and allow to cool.

Update: You may want to place the ramekins in a water bath while they bake, as this seems to help keep the crust moist (so it won’t crack).

To Make Pumpkin Pudding

Add pumpkin puree, cream cheese, yogurt, stevia, vanilla, and spices to a medium size bowl and mix using a hand/stand mixer on medium/high until thoroughly blended. Pour into cooled crusts and refrigerate for at least 30 minutes before serving so that the pudding has a chance to set up and the spices can meld together.

Nutritional Info

Makes 4 large servings, or 8 small.

Per 8 small servings = per serving

Calories: 173
Fat: 10 g
Carbs: 14 g
Protein: 7 g

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{ 8 comments… read them below or add one }

VeggieGirl October 27, 2009 at 2:32 PM

Scrumptious and festive! :)

Reply

Christy aka the Missus October 28, 2009 at 9:09 AM

Oh YUM! If these turned out anything like your apple crumble they’re to die for!

Reply

Tracey October 28, 2009 at 11:18 AM

You’re so creative,this doesn’t look to intimidating to make. Would I use 2 cups of canned pumpkin if i don’t use fresh?

Reply

Sheila October 30, 2009 at 11:41 AM

Tracey – Trust me, I am the queen of quick and easy! :-) Yep, if you want to use canned pumpkin, just use the same amount (2 cups).

Reply

Anne November 23, 2009 at 3:39 PM

I was going to do the gluten free pumpkin pie, but I kept thinking about this recipe you posted … and well, I think this is the one I”m making. It’s my little family’s first Thanksgiving without having to run to another house and it’ll be nice to put let Mila try this! She loves pumpkin (of course…just like her mom) and all the ingredients she has tried in one form or another.

Thanks Sheila!

Reply

Sheila November 25, 2009 at 11:32 AM

My pleasure, Anne! Let me know what Mila and you think of the recipe. Have a fantastic Thanksgiving.

Reply

Anne February 20, 2010 at 9:27 PM

I know you saw the pics, but I forgot to mention in comments that Mila and I loved this! We’ve since made it without the crust just for like a pudding type yummy-treat. LOL.

Reply

Sheila February 22, 2010 at 12:34 PM

Anne,

Aww, that is so cool. I’m glad I could contribute to some yummy, healthy, mother daughter cooking-together time!

Reply

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