Recipe: Cultured Pumpkin Cheesecake

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 Tbsp. unsalted butter, melted and cooled slightly
  • ¼ tsp. ground ginger


  • 1 cup pumpkin purée
  • 4 Tbsp. cultured butter, softened
  • 16 ounces cultured cream cheese
  • 1 tsp. pure vanilla extract
  • 1½ tsp. pumpkin pie spice
  • ¼ tsp. 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.

At A Glance

PREP: 6 hours, 10 minutes
COOK: 30 minutes
TOTAL: 6 hours, 40 minutes
YIELD: Makes 1 cheesecake.