I wish I had known October 21st was National Pumpkin Cheesecake Day #PumpkinCheesecakeDay because David’s mom loves all things #Pumpkin. I would have had Charlie and David make her a Pumpkin Cheesecake as an early Birthday present which Granny Sherry would have loved.
It’s never too late to back and share these fun #Holidays with those we love. I’ve included a recipe for a Pumpkin Cheesecake you can make for your family. Granny Sherry is a diabetic, so I’ve included a Diabetic recipe as well as a regular Pumpkin Pie Cheesecake recipe.
Diabetic-Friendly Pumpkin Cheesecake
Ingredients
Crust:
- 1 cup almond flour
- ⅓ cup granulated Splenda
- ¼ cup butter, melted
- 2 tsp pumpkin pie spice
Filling:
- 16 oz low-fat cream cheese
- 1 cup pumpkin puree
- 1 tbsp liquid stevia
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 4 cups whipped topping (like Cool Whip, sugar-free)
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: Mix almond flour, Splenda, butter, and pumpkin pie spice until crumbly. Press into an 8-inch springform pan and bake for 10 minutes. Let cool.
- Prepare the filling: Beat cream cheese until smooth. Add stevia, pumpkin puree, and spices. Mix well.
- Fold in whipped topping gently with a spatula.
- Assemble: Pour filling over cooled crust and smooth the top.
- Chill: Refrigerate for at least 2 hours before serving.
This recipe is creamy, festive, and perfect for fall gatherings—without spiking blood sugar.
Pumpkin Pie Cheesecake Recipe (Gingersnap Crust)
Ingredients
For the Gingersnap Crust:
- 1¼ cups gingersnap cookie crumbs
- ¼ cup all-purpose flour
- 1 tsp ground ginger
- 2 tbsp light brown sugar
- 4 tbsp unsalted butter, melted
- ⅜ tsp table salt
For the Cheesecake Layer:
- 8 oz cream cheese
- ⅔ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Pumpkin Layer:
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp allspice
- 1¼ cups pumpkin purée
- ⅔ cup evaporated milk
- 2 large eggs
- ⅔ cup granulated sugar
- ¼ tsp salt
Instructions
- Preheat oven to 300°F.
- Make the crust: Pulse all crust ingredients in a food processor until the texture resembles wet sand. Press into a 9″ pie pan and bake for 10–15 minutes. Let cool.
- Make the cheesecake layer: Blend cream cheese and sugar until smooth. Add egg and vanilla, mix until silky. Spread over cooled crust and chill for 25 minutes.
- Preheat oven to 425°F.
- Make the pumpkin layer: Whisk sugar, spices, and salt. Stir in pumpkin, milk, and eggs. Pour gently over cheesecake layer.
- Bake: Place pie on a baking sheet. Bake at 425°F for 15 minutes, then reduce to 350°F and bake for 40–45 minutes until mostly set with a slightly wobbly center.
- Cool and chill: Let cool to room temperature, then refrigerate for at least 2 hours before serving.
Serving Tips
Top with whipped cream or a drizzle of caramel for extra indulgence!
Thank you,
Glenda, Charlie and David Cates
