Autumn has arrived, and what better way to celebrate than with a lighter pumpkin cheesecake that still delivers rich flavor and creamy texture. This version uses low-fat cream cheese, light sour cream, and pumpkin puree for a dessert that feels indulgent without being heavy. I baked mine in a 9-inch springform pan and was delighted with the results — the crumb crust is easy to make at home and far more satisfying than most store-bought options.
If you enjoy a hands-on approach, you can roast your own pumpkin and puree it for a wonderfully fresh flavor. For convenience, canned pumpkin puree works perfectly and yields excellent results. Whichever option you choose, the warm spices and silky filling make this cheesecake a seasonal favorite.
Last weekend we spent time in Half Moon Bay, walking along the beach in crisp, clear weather. Seeing pumpkin patches on the drive home only added to the excitement of the season. There’s something about cooler air, colorful leaves, scarves and boots that makes baking pumpkin treats feel just right.
This recipe is straightforward and friendly even for first-time cheesecake bakers: press a simple graham cracker crust into the pan, blend the filling ingredients until smooth, bake, and then chill. I recommend allowing the cheesecake to cool slightly in the oven with the door ajar before transferring it to the refrigerator—this helps prevent cracks and keeps the texture silky. For best flavor, chill the cheesecake thoroughly so the filling can set and the spices can meld.
Serve slices plain or add a dollop of lightly sweetened whipped cream, a sprinkle of cinnamon, or toasted pecans for texture. Leftovers keep well when covered and refrigerated; plan to enjoy them within a few days for peak freshness. This lighter pumpkin cheesecake is a lovely way to welcome the season and share a homemade dessert with friends and family.
- Crust:
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- 1/3 cup butter, melted
- Filling:
- 2 packages (8 oz) low-fat cream cheese, room temperature
- 2/3 can (15 oz can) pumpkin puree
- 2 eggs
- 1 cup sugar
- 2 tbsp light sour cream
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- Preheat the oven to 350°F (175°C).
- Combine the graham cracker crumbs, 2 tablespoons sugar and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of a greased 9-inch springform pan to form the crust.
- Add all remaining filling ingredients to a stand mixer or blender and blend until the mixture is completely smooth. Scrape down the sides as needed to ensure an even consistency.
- Pour the filling over the prepared crust and smooth the top. Place the springform pan on a baking sheet and transfer to the oven.
- Bake for about 50 minutes. When the time is up, turn off the oven, open the oven door slightly and let the cheesecake rest inside for 15 minutes to cool gently.
- Remove the cheesecake from the oven, allow it to reach room temperature, then chill in the refrigerator for at least 3 hours before serving so it can set fully.
Notes and tips: Start with room-temperature cream cheese for a smoother filling and avoid overmixing once the eggs are added to keep the texture silky. If you prefer a richer dessert, use full-fat cream cheese and sour cream. For serving, top slices with lightly sweetened whipped cream, a dusting of cinnamon, or a handful of toasted nuts. Store any leftovers covered in the refrigerator and consume within a few days for best flavor and texture.