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5 from 1 vote

Pumpkin Greek Yogurt Cheesecake with Gingersnap Crust

An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. The base is gluten free- a oatmeal gingersnap cookie crust! The best part? Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! Adapted from Bon Appetit's Greek Yogurt Cheesecake and my Chocolate Covered Raisin Oatmeal Cookies.
Prep Time30 mins
Cook Time16 mins
Total Time46 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 221kcal


Cheesecake Filling

  • 1 tablespoon gelatin +2 tablespoons water
  • 8 ounces cream cheese (room temperature for a smooth cheesecake filling)
  • 1 1/2 cups pumpkin puree
  • 1 cup greek yogurt (I used low fat)
  • 1/4 cup ray honey
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 2 teaspoons ground ginger
  • 1/4 teaspoons sea salt
  • freshly grated nutmeg to taste

Gingersnap Cookie Crust


    • 1 cup oats
    • 1/2 cup pecans
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon cinnamon
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon sea salt



    Gingersnap Cookie Crust

    • Preheat oven to 350 degrees f.
    • In a food process bowl, add oats. Process for 30-45 seconds. The oats should be midway between whole oats and oat flour.
    • Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up.
    • Add all the wet ingredients to a small bowl, and mix well.
    • Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in.
    • The dough will be very wet. Press into the bottom of a 8" round springform pan. Other pans of similar capacity will also work. The filling sets well, so it should easily come out of any pan.
    • Bake for 18 minutes. At the end of the baking time, turn oven off, and allow some heat to escape the oven. Leave the cookie base in the oven for another 20-30 minutes before removing. This allows the cookie crust to crisp up.

    Pumpkin Cheesecake Filling

    • Add gelatin and water to a small saucepan or frying pan. Leave to soften.
    • In a food processor bowl, add all other filling ingredients. Process until smooth. Don't process longer than necessary to smooth out the cream cheese. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling.
    • Heat the gelatin over medium heat, whisking to smooth out all lumps. Remove any leftover lumps with a spoon before adding to cheesecake.
    • With the food processor running, drizzle in the gelatin.
    • Add the cheesecake filling to the pan with baked, cooled cookie crust.
    • Refrigerate overnight for best results, or for at least 6 hours.
    • When slicing, dip a knife in warm water between each slice.
    • Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert.


    Calories: 221kcal | Carbohydrates: 20g | Protein: 6g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 195mg | Potassium: 203mg | Fiber: 3g | Sugar: 12g | Vitamin A: 5020IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg