I made a little bit of a deviation from the traditional pumpkin pie this Thanksgiving — a little healthier, a little tangier, and a LOT chocolatier!
I used this brilliant recipe that adds a whole bunch of Greek yogurt to the pumpkin puree, which adds a cheesecake flavor and tons of protein. I tied it all together with a chocolate swirl on top and a chocolate crust on the bottom!
Healthy Pumpkin Cheesecake with Chocolate Swirl
Lightly adapted from Foodie Fiasco
Chocolate Oatmeal Crust
1/4 cup oats
1/4 cup oat flour
2 tablespoons cocoa powder
3 tablespoons pumpkin puree
4 tablespoons sugar (I used 2 tablespoons monk fruit sugar)
3-4 tablespoons almond milk
2 cups 0% Greek yogurt
1 (15 ounce) can pure pumpkin puree
1/4 cup honey or maple syrup
1/4 cup coconut sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
1 tablespoon corn or tapioca starch
1 heaping teaspoon cinnamon
1 heaping teaspoons pumpkin pie spice
1/8 cup cocoa powder
Preheat oven to 350ºF. Grease an 8-inch springform pan and set aside.
In a medium bowl, combine all the ingredients for the crust except the almond milk and stir until completely incorporated. Stir in the almond milk one tablespoon at a time until the consistency of the mixture resembles cake batter. Pour into the prepared springform pan and bake in the oven at 350ºF for 10 minutes until firm. Set aside and let cool.
Meanwhile, combine all the ingredients for the filling in a food processor and blend until smooth.
Reserve about 1/2 cup of cheesecake filling and pour the rest into the prepared crust.
Mix the reserved filling with cocoa. Dollop on top of the cheesecake and swirl with a knife.
Bake in the oven at 350ºF for 50-60 minutes. The cake will be a little jiggly in the middle, but should definitely have a “done” look to it. I only baked it for 50 minutes. Let it chill in the fridge for at least 2-3 hours. After the cake has chilled, make sure to run a knife completely around the edge before releasing the springform.