Ingredients:

  • 16 oz full-fat cream cheese, softened
  • 1/4 cup plain Greek yogurt
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup canned pumpkin puree
  • 1.5 cups all-purpose flour
  • 3/4 cup coconut sugar
  • 1/2 cup avocado oil
  • 2 large eggs, room temperature
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice blend
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Place the pumpkin puree in a small saucepan over medium heat. Stir constantly for 5–7 minutes to reduce moisture and concentrate the flavor.
  3. In a medium bowl, beat the softened cream cheese, Greek yogurt, and granulated sugar until smooth. Add one egg and vanilla extract, mixing until just combined. Set aside.
  4. In a large bowl, whisk together the avocado oil and pumpkin pie spice to bloom the aromatics. Add the coconut sugar, the remaining two eggs, and the reduced pumpkin puree, whisking until smooth.
  5. Sift the flour, baking powder, baking soda, and salt into the pumpkin mixture. Fold gently until no dry streaks remain.
  6. Spread two-thirds of the pumpkin cake batter into the bottom of the prepared pan. Pour the cheesecake mixture over the top. Dollop the remaining cake batter over the cheesecake and gently swirl with a knife.
  7. Bake for 55 minutes or until the edges are firm and the center has a slight jiggle. Allow to cool completely at room temperature, then refrigerate for at least 4 hours before serving.