Pumpkin Pie Cheesecake Recipe

Pumpkin pie cheesecake recipe - Dr. Axe

If you want a spin on a classic fall dessert then you’ve got to try this pumpkin pie cheesecake recipe.

Rich, smooth and bursting with flavors of pumpkin, cream and fall spices this recipe is sure to satisfy your taste buds.

Also, this recipe uses all natural ingredients and is healthy! Pumpkin is loaded with vitamin A and potassium. Goat cheese is packed with nutrients like calcium, vitamin B2 and protein. And cinnamon is loaded with antioxidants.

I can’t wait for you to indulge in this creamy and decadent pumpkin dessert recipe!

Total Time

2 hours, 15 minutes



Meal Type


Diet Type


  • 1 cup almond flour
  • ½ cup almonds, crushed
  • ¼ cup coconut sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon
  • 4 tablespoons butter, melted
  • 10 inch springform pan
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • 8 ounces chèvre goat cheese
  • 1½ cups coconut sugar
  • 16 ounces organic cream cheese
  • 1¼ cup pumpkin
  • 3/4 cup organic goat's milk yogurt
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon sea salt


  1. Preheat oven to 350 degrees F
  2. Mix almond flour, crushed almonds, 1/4 cup coconut sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl
  3. Stir in butter until almond mixture is even. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  4. Bake until crust is set, about 10 minutes.
  5. In a separate bowl, beat together goat cheese and 1 1/2 cups coconut sugar.
  6. Add in cream cheese and beat for 1 minute. Add remaining ingredients and beat until mixture is very smooth, about 2 more minutes.
  7. Transfer batter to prepared pan and bake on a rack positioned in middle of oven for about 1 hour, 15 minutes or until cake is set.
  8. Allow it to cool completely. Cover with plastic wrap and refrigerate for 4-5 hours.

How useful was this post?

Click on a star to rate it!

Average rating 4.8 / 5. Vote count: 78

No votes so far! Be the first to rate this post.


Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    • Dr. Josh Axe on

      Hi Mj, here are the substitutions I recommend: One egg = ½ mashed banana, ¼ cup applesauce, 1 tablespoon ground flaxseed meal + 3 tablespoons water; 1 tablespoon chia + 3 tablespoons water (allow both to sit for 10-15 minutes to thicken). I hope this helps!

  1. Valerie Neill on

    I used this recipe for our Thanksgiving, and it was a huge success! I had leftover batter, as I didn’t make my own crust, but used a gluten free one instead. So, I made mini cheesecake bites! :)

  2. Barbara Fay on

    I just can’t stomach goat cheese. Any suggestions for a substitute? This looks really delicious, especially the crust!


More Recipes