Today’s recipe is a healthy crustless pumpkin cheesecake recipe. Not a three-layer cake— we figured we could stack the slices to make a big slice of pumpkin cheesecake! That is one of the many advantages of making a crustless cheesecake.
Appearance aside, this simple-looking cheesecake tastes amazing and takes only minutes to prepare. We bet it will make jaws drop at the Thanksgiving dinner table this year!
What Goes Well With Pumpkins?
Pumpkin is such a versatile fruit. It can pair well with almost anything to make a fantastic sweet or savory dish. Since we’re making a dessert today, let’s focus on the ingredients that go well with pumpkin to make a sweet treat.
- Cream cheese: of course, we cannot leave out one of the main ingredients for today’s recipe. The slightly tangy, rich, soft cheese pairs perfectly with the sweet pumpkin puree, thus making pumpkin cheesecake a delicious dessert loved by many.
- Lemon or lime: if you want to kick the cheesecake up a notch, maybe add a squeeze of fresh lime or lemon to this recipe. The fresh citrus taste balances out the rich cheese flavor, taking the dessert to a whole new level.
- Spices: other than the infamous pumpkin spice— ginger, clove, cinnamon, and nutmeg, we suggest sneaking in a bit of cayenne pepper to give your pumpkin desserts a greater depth of flavor and warmth. It surprises people and keeps them guessing what secret ingredient you have up your sleeve.
Another spice blend that should pair well with pumpkin is garam masala— an Indian spice blend that usually consists of ground cumin, nutmeg, coriander, cinnamon, star anise, cardamon, and clove. This warm Indian spice blend is suitable for both sweet and savory dishes. You can make a pumpkin curry or a pumpkin milk tea with it! Pumpkin masala chai is the new pumpkin spice latte now!
- Chocolate: like pumpkin, chocolate goes well with almost anything, which means they go well together, too! Garnish your pumpkin desserts with melted dark chocolate and let the flavors melt in your mouth!
Is This Pumpkin Cheesecake Recipe Healthy?
Pumpkin is the biggest contributor in making this recipe healthy. This low-calorie seasonal squash is high in fiber, vitamins, and minerals while also having medicinal properties. If you’re trying to sneak more fiber into your diet, we suggest sneaking more pumpkin into your desserts.
For this recipe, we take advantage of the sweet pumpkin flavor to cut down on as much sweetener as we can. Instead of refined sugar, we’ll be using only a bit of pure maple syrup to help sweeten and add depth to the pumpkin flavor. That way you’ll be consuming a lower amount of carbs than you would with other cheesecakes from your favorite bakery.
Making the cheesecake crustless helps minimize the amount of carb intake as well. Because you won’t be using any carby ingredients like sugar and all-purpose flour either, this cake is also gluten-free. So if you happen to have a guest who has gluten intolerance, they can enjoy this dessert without the fear of any unwelcome stomach problems.
Another thing that makes this recipe healthier is that it contains less fat. Since we’re leaving out the crust, we won’t be using any butter. We’re also using reduced-fat cream cheese to reduce the amount of fat and calorie intake as much as we can.If you’re looking for more healthy pumpkin recipes like this one, we have a pumpkin soup recipe that may do you some good. For now, let’s make cheesecake!
How To Make Healthy Crustless Pumpkin Cheesecake Recipe
- 8 oz reduced-fat cream cheese softened
- 5 oz unsweetened pumpkin puree
- 2 tbsp maple syrup or to taste
- 1 tsp ground cinnamon
- 1 large egg
- 1/8 tsp kosher salt
- Preheat oven to 350°Line the bottom of an 8-inch springform pan with parchment paper. Grease the sides with cooking spray (optional).
- In a big bowl, combine unsweetened pumpkin puree, softened cream cheese, cinnamon powder, maple syrup, kosher salt, and egg.
- Beat until smooth with a hand blender. Occasionally pause and scrape the sides of the bowl with a spatula to ensure that everything is mixed evenly (you can also use a food processor for this step.)
- Transfer the mixture to the lined springform pan.
- Bake for about 40 minutes or until the center of the cake is just set.
- Remove the cake from the pan and transfer to a cooling rack. Leave to cool for 2 hours. Refrigerate for at least 4 hours before serving (or overnight for best results.)
- If you find that the finished cake needs more sugar, adjust to your liking by drizzling maple syrup on top.
- If you don’t have a springform pan, use a pie plate instead. A pie plate with a removable bottom will help you take the cake out of the plate more easily.
- If you ever find yourself having a hard time cutting a beautiful and clean piece of cheesecake, here’s a few tips to make it easier for you:
- Dip the knife into warm water. Wipe it clean with a kitchen towel before cutting. The warmed knife will help cutting into the cake as smoothly as if you’re slicing butter.
- Wipe the crumbs off the knife after every cut with a kitchen towel. This will help you get a clean slice of cake.