Pumpkin Greek Yogurt Cheesecake
Serves 8 servings
Prep: 20 minutes • Cook: 1 hour
GFFR
Creamy pumpkin, Greek yogurt, warm fall spices, and a hint of fresh orange come together in a lighter cheesecake with plenty of rich pumpkin flavor. A simple pecan and oat crust adds just enough crunch without overpowering the creamy filling.
Ingredients
- 1 cup gluten-free rolled oats
- 3/4 cup pecans
- 2 tablespoons melted butter
- 1 tablespoon honey or pure maple syrup
- 8 oz cream cheese, softened
- 1 1/2 cups plain Greek yogurt
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon fresh orange zest
- Pinch of kosher salt
Instructions
- Preheat the oven to 350°F and lightly grease an 8-inch springform pan.
- Pulse the oats and pecans in a food processor, then mix with the melted butter and honey or maple syrup.
- Press the crust into the bottom of the pan and bake for 8 minutes.
- Add all filling ingredients to a large bowl and mix until smooth.
- Pour the filling over the crust and bake for 40 to 50 minutes, until the edges are set and the center still has a slight jiggle.
- Cool completely, then refrigerate for at least 3 hours before slicing.
Notes & Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- The orange zest is subtle but adds a fresh little kick that works especially well with the pumpkin and warm spices.
- For even more flavor, toast the pecans before making the crust.
- Do not overbake. The center will finish setting as the cheesecake cools.
- A small spoonful of Greek yogurt and a sprinkle of cinnamon make an easy topping.
- Store covered in the refrigerator for up to 5 days.
Nutrition:
285 cal • 11g protein • 17g fat • 24g carbs