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Pumpkin-Coconut Cheesecake with Dulce de Leche Glaze

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This sumptuous pumpkin-coconut cheesecake with a graham cracker crust and a caramelly topping is adapted from a recipe that chef Leticia Moreinos Schwartz, author of the cookbook Latin Superfoods, developed for her family's Thanksgiving dinner. The combination of coconut and pumpkin is a flavor profile that nods to Moreinos Schwartz's childhood in Brazil. We've cut down on the sugar and the calories in a traditional cheesecake for this version of the treat but left all of the flavor and silky texture of the original.

Gluten-Free Pumpkin Cheesecake with Gingersnap-Walnut Crust

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We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gluten-free gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!

Pumpkin Cheesecake with Gingersnap-Walnut Crust

2
We pulled out a few of our favorite EatingWell tricks to achieve plenty of creaminess in our pumpkin cheesecake without all the saturated fat of a typical recipe: nutrient-packed canned pumpkin and pureed nonfat cottage cheese replace some of the cream cheese. A touch of pumpkin pie spice warms up the flavor. For the crust, shop the natural-foods section for gingersnaps without any hydrogenated oil. Simple toasted walnuts are an elegant garnish. Or try making candied walnuts. Just be careful not to eat all of them before they make it to the cake!