Pumpkin Quinoa Cheesecake

Pumpkin Quinoa Cheesecake

Created by Wendy at Fit-and-Frugal.com Looking for a quick Pumpkin Cheesecake fix? Mix up the filling, omitting the eggs, and top with granola. Voila, a perfect weeknight treat.

Prep Time: 15
Total Time: 105


  • For the crust:

  • 1 ½ cups almond meal or finely ground almonds
  • 1 tablespoon packed brown sugar
  • ¼ cup melted butter or coconut oil
  • Cooking spray
  • For the filling:

  • 1 cup cooked Ancient Harvest™ Traditional Quinoa
  • 1 8-ounce block reduced fat cream cheese
  • 1 cup full fat plain Greek yogurt
  • 1 15-ounce can pumpkin puree
  • ¾ cup sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 eggs


  1. Preheat oven to 350° F.
  2. To prepare the crust: Mix all ingredients in a bowl. Press crumb mixture into the bottom and up sides of a 9-inch springform pan coated lightly with cooking spray. Bake 10 minutes, or until just browning on edges. Remove from oven and let cool.
  3. Reduce heat to 325°.
  4. To prepare the filling, mix first 8 ingredients (quinoa through vanilla) in a food processor until smooth.
  5. Add eggs one at a time; process after each addition until just blended.
  6. Pour filling into prepared pan. Bake with pan in a hot water bath for 50 minutes or until almost set. Turn oven off and partially open door. Cool cheesecake in oven 30 minutes. Remove from oven and let cool.
  7. Once cooled, wrap cheesecake in plastic wrap and chill 4+ hours.
Servings: 8