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Pumpkin Cinnamon Cheesecake


Delicious Pumpkin Cinnamon Cheesecake recipe. Everyone will want a second piece.

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Rate this recipe 4.4/5 (5 Votes)


  • 1 medium pie pumpkin, acorn squash or butternut squash
  • 1 quart whole milk yogurt, strained overnight or up to 24 hours (discard whey)
  • 1/2 cup agave nectar or honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon celtic sea salt


Servings 8
Preparation time 60mins
Cooking time 110mins
Adapted from


Step 1

Fill the bottom of a baking dish with a little less than ¼ inch of water.

Cut pumpkin in half, remove seeds, and place face down in baking dish.

Roast pumpkin in the oven for 45-55 minutes until soft.

Allow pumpkin to cool and scrape flesh into a bowl, then measure out 2 cups.

In a food processor, combine 2 cups pumpkin, strained yogurt (minus the whey which was strained out), agave, vanilla and lemon juice and process until smooth, about 1-2 minutes.

Process in cinnamon and salt.

Pour batter into a 8-inch springform pan.

Bake at 350° for 45-50 minutes, until firm.

Remove from oven, cool and serve.

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