healthy pumpkin cheesecake

Healthy Pumpkin Cheesecake Recipe

A pumpkin cheesecake recipe that’s healthy? Stop the presses! Sounds impossible, right? The first time I heard the words “healthy pumpkin cheesecake,” I said “sign me up”! 

We all know that cheesecake is a very calorie-rich dessert full of dairy, sugar, and fat; a dish that most people who commit to a healthy lifestyle do not enjoy very often, reserving it only for special occasions. Thankfully, there’s no need to shy away from this rich and creamy cheesecake, as it’s made with plenty of nutrient-rich foods.

Healthy cupcakes made with chocolate and vanilla bean

A classic favorite during the fall and winter months, and especially at the holidays, organic pumpkin is low in saturated fat, and very low in cholesterol and sodium. It is a good source of vitamin E (alpha tocopherol), thiamin, niacin, vitamin B6, folate,  iron,  magnesium, and phosphorus. Pumpkin is also a very good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper, and manganese.

In place of cream cheese, you can use alternate cream cheese style spreads. My favorite spread is made by Kite Hill; it has the same consistency as cream cheese and is made with an almond base that amps up the nutrition factor.

Almonds are a good source of fiber, protein, and mono-saturated healthy fats. They also contain vitamin E, manganese, and magnesium.

Magical mac n cheese [vegean too!]

Healthy Pumpkin Cheesecake Dessert

Most sugary-sweet desserts leave you craving more (hello, vicious cycle). With all of the nutritional content packed into this dish, however, you’ll feel comfortably satiated instead of hungry for more.

Pumpkin Cheesecake
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  • About 1 cup of almonds, pecans or hazelnuts, finely powdered in blender or food processor
  • 2 Tablespoons of coconut oil or  grass fed butter
  • 1 egg
  • cinnamon to taste
  • honey or stevia to taste
  • 12 ounces organic pumpkin puree (about 1.5 cups of homemade or about 1 can store bought)
  • 2 Tablespoons of coconut oil
  • 1 tub (8 ounce) of Kite Hill Cream Cheese style spread at room temperature
  • 3 eggs
  • 1 tsp pumpkin pie spices (to taste) or 1 tsp cinnamon and a sprinkle each of nutmeg and cloves
  • 1 tsp vanilla (optional)
  • stevia or honey to taste
  • [Note: This recipe can be doubled to fit in a 9x13 baking dish]


  1. Preheat oven to 375 degrees.
  2. Finely powder the almonds or pecans in food processor or blender.
  3. Mix with cinnamon, stevia, egg and coconut oil and use hands to press into bottom of 8x8 pan.
  4. Put in heating oven for 10-15 minutes until crust is slightly toasted.
  5. In the meantime, mix the pumpkin puree, cream cheese, spices, coconut oil, eggs, vanilla, and sweetener (if using) with a mixer or immersion blender (or just throw in a blender).
  6. When crust has started to toast, remove from oven and pour filling into pan.
  7. Return to oven and cook for 35-45 minutes or until top doesn't wiggle in center and starts to slightly crack on sides.
  8. Remove and let cool.
  9. Chill at least 2 hours or overnight before serving.

Serves: 6-8

Remember, raising your frequency begins with fueling your body with the nutrition it needs to perform the many tasks required of it. This is the perfect treat to wow guests at your next gathering, or to enjoy at home. Dig in and enjoy the flavor kick and vibe boost. You can rest easy knowing that this special pumpkin cheesecake is both healthy and tasty!



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Shanna Lee
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