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Pumpkin Almond Cheesecake

Serves 14


  • 6 tbsp. sugar
  • 1 oz. cake flour
  • 1/4 cup butter
  • 1 tbsp. dark rum
  • 1/8 tsp. salt
  • Cooking spray
  • 4 oz. almond paste
  • 5 large eggs
  • 1 cup 1/3 less fat cream cheese
  • 1/2 cup sugar
  • 1/3 cup fat free cream cheese
  • Dash of salt
  • 1/8 tsp ground ginger
  • 1 vanilla bean
  • 1 1/4 cups canned unsweetened pumpkin
  • 1/3 cup plain 2% reduced-fat Greek yogurt


Preheat oven to 350 degrees.

Almond cake

  1. Combine 6 tbsp sugar, 1/4 cup butter, 1/8 tsp salt, and 4 ounces almond paste in a large bowl; beat with an electric mixer at medium speed until light and fluffy.
  2. Add 2 eggs, 1 at a time, beating well after each addition. Weigh or lightly spoon cake flour onto a dry measuring cup; level with a knife. Stir flour and rum into sugar mixture.
  3. Spread the batter evenly into a 9 inch pan coated with cooking spray. Bake at 350 for 20 minutes.
  4. Cool completely in pan on a wire rack.
  5. Reduce oven temperature to 300.


  1. Place softened cheeses , 1/2 cup sugar, and salt in a large bowl; beat with a mixer at medium speed just until blended.
  2. Add 3 eggs, 1 at a time, beating at low speed.
  3. Scrape seed from vanilla bean, and reserve bean for another use.
  4. Add seeds, pumpkin, yogurt, and ginger to cream cheese mixture; beat at low speed until blended.
  5. Pour the cream cheese mixture evenly over top of cooled almond cake. Bake at 300 for 1 hour.
  6. Remove from oven and cool at room temperature.
  7. Cover and chill from 8 hours or overnight.