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Healthy Pumpkin Spice Cheesecake Recipe | Love the fall flavor of pumpkin spice but hate actual pumpkin? This cheesecake is for you! It's got the most amazing smooth and creamy texture for just 250 calories a slice and contains absolutely no pumpkin. Gimme a fork!

Healthy Pumpkin Spice Cheesecake

5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Total Time 6 hrs 15 mins
Servings 6 slices
Calories 260 kcal

Ingredients
  

for the base

  • 2 oz / 60g crushed graham crackers or Digestive biscuits
  • 2 tablespoons butter

for the cheesecake topping

  • 8 oz / 240g low-fat cream cheese at room temperature
  • 1 cup fat-free sugar-free yogurt at room temperature
  • cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • 1 egg at room temperature

Instructions
 

  • Preheat the oven to 350F / 175C and take out a 5" / 12cm round silicone pan or lightly grease a metal pan.
  • Place the graham crackers into the bowl of your food processor and blend until they form fine crumbs.
  • Put the butter inside a small microwave-safe dish and cook in the microwave for 30 seconds, or until melted.
  • Stir the butter into the graham cracker crumbs until all the liquid has been absorbed. Tip the buttery crumbs into the bottom of the prepared cake pan and press down with the back of a spoon to form a solid base.
  • Rinse out the bowl of the food processor and add in all the cheesecake topping ingredients, except the egg. Blend for around 60 seconds, or until everything is completely combined. You might have to scrape down the inside of the bowl a couple of times to make sure everything gets fully mixed up.
  • Crack in the egg and pulse 3-4 times, just until the egg gets broken up and combined.
  • Pour the cheesecake topping onto the prepared base and bake in the oven for 30 minutes. Then turn off the heat, keep the oven door closed and leave the cheesecake inside for an extra 30 minutes.
  • After 60 minutes in the oven, remove the cheesecake and leave to cool for around 60 minutes at room temperature then chill in the fridge for at least 4 hours before slicing and serving.