Pumpkin Cheesecake

So this weekend me and some of my girlfriends decided to have a wine night.  And what goes better with wine than cheese….cheesecake that is.  This pumpkin cheesecake is perfectly light and fluffy with minimal additional sugar.  It also has a low calorie crust so that you can eat several pieces and not feel guilty! It is the perfect addition to your girls night!


  • 1 package cream cheese (reduced fat optional)
  • 1 16 oz can pumpkin puree
  • 1 egg
  • 2 tablespoons heavy whipping cream
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1 dash vanilla extract

For the Crust:

  • 1.5 cups oats
  • cinnamon
  • squeeze of honey
  • 1 tablespoon brown sugar
  • 1/2 teaspoon coconut oil

How to:

  1. Begin by making the crust.  Heat the oven to 375.
  2. In a glass pan add the oats, cinnamon, honey, sugar, and oil.
  3. Mix and press down as best as possible.
  4. Bake for 10 minutes until golden and then set aside to cool.
  5. In a bowl, whip the cream cheese and white sugar until light and fluffy.
  6. Add in the cream and whip for another minute.
  7. Add in the egg, vanilla, and spices and mix again for a few minutes.
  8. Add in the pumpkin and brown sugar and mix for another minute until incorporated.
  9. Spray the crust and pan with pan spray and pour in the cheesecake batter.
  10. Bake for 30-40 minutes until you can insert a knife in the middle and it comes out semi clean. The sides will be golden. Serve as is or with a simple whip cream!

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