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Cultured Pumpkin Cheesecake


Cultured Pumpkin Cheesecake Recipe

This common fall dessert adapts easily to using cultured foods. And because of the healthy fats in the recipe, the sweetener is kept to a minimum. With a hint of pumpkin and a dash of warming fall spices, this is sure to be a hit at your Thanksgiving table.


Crust Ingredients

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • ¼ teaspoon ground ginger

Filling Ingredients
  • 1 cup pumpkin purée
  • 4 tablespoons cultured butter, softened
  • 16 ounces cultured cream cheese (or well-drained kefir cheese)
  • 1 teaspoon pure vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ¼ teaspoon salt
  • ½ cup powdered Sucanat (granulated Sucanat that has been powdered in a blender)


  1. Preheat oven to 400°F. Line a 9-inch spring form pan with parchment paper or grease a 9-inch pie pan.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and ginger. Press mixture into bottom of prepared pan and about ¼ inch up the sides. Bake 7-8 minutes or until golden brown. Set aside to cool.
  3. In a medium bowl, beat pumpkin purée, butter, cream cheese, vanilla, spice, and salt until smooth. Mix in sugar, ¼ cup at a time, then beat until smooth. 
  4. Transfer pumpkin mixture to prepared pan, spreading evenly over the crust. 
  5. Cover and chill until set, 6 hours or overnight. 
  6. Remove outer ring of pan and peel off parchment paper. Cut into slices and serve.


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