greek yogurt pumpkin cheesecake

1 cup greek yogurt (I used low fat) 1/4 cup ray honey. I've used all 3. but I digress. 5. The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. Made healthier with Greek yogurt, less sugar and whole-wheat flour! The pints are only 150 calories, and the bars are 120. You can add more pumpkin, cream cheese, or honey, to get it tasting just right. Now, that said, I’m pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now. 1/4 cups Pumpkin Yogurt … prep time: 10 MINS cook time: 50 MINS total time: 1 hour plus cooling time. For the crust 1 1/2 cups fine graham cracker crumbs 1 tablespoon coconut oil 1/4 cup sugar; For the cheesecake Here is a tasty looking l, (not pumpkin pie filling, at room temperature), Your cream cheese needs to be room temperature before making cheesecake; otherwise, your cheesecakes will be lumpy, Use a muffin liner (I like parchment muffin liners) to make these easy to get out of the muffin tin, A cookie scoop helps you scoop even amounts of batter into the liners; I like a 1.5 tablespoon cookie scoop, After baking, refrigerate the cheesecakes for 2 hours until they have set, Serve with whipped cream and freshly grated nutmeg (if you have some), « Southwestern Sweet Potato and Lentil Jar Salads. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. The oats should be midway between whole oats and oat flour. When slicing, dip a knife in warm water between each slice. Add pumpkin mixture to the graham cracker crust and … Cool at room temperature for one hour, then refrigerate for 2 hours. 1 Tablespoon vanilla extract. Pumpkin cheesecake, you guys. Ingredients. Add all the wet ingredients to a small bowl, and mix well. You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. Add yogurt mixture into cream cheese and mix until fully combined. In a medium bowl, beat together all pumpkin cheesecake ingredients. The filling sets well, so it should easily come out of any pan. In a food processor bowl, add all other filling ingredients. Don’t over mix! Your email address will not be published. Remove any leftover lumps with a spoon before adding to cheesecake. Top with caramel sauce for a … Tips & strategies to get you prepping...fast! I used Greek yogurt … Top with 1.5-2 tablespoons of the cheesecake. For the Pumpkin Yogurt Dip. Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). In a food process bowl, add oats. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. melted butter until well mixed. Reasons you’ll ♡ these Mini Pumpkin Cheesecakes, They only have 130 calories each, but are creamy and rich, They are super easy to prep, and fun to make with the kids. 1 Pinch pumpkin spice. Preheat oven to 350 degrees In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia until well blended Whisk in dry pudding and yogurt completely Lightly spray pie dish or 9 inch spring form pan with non stick cooking spray and pour in batter Step 3: Pour pumpkin mixture into a standard pie crust of your choosing then tap the pie pan/cake pan against the countertop a couple of times to release any air bubbles that may have formed in the batter. Stir in the sugar and graham cracker crumbs until evenly distributed. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. 4 Tablespoon corn starch. Beat in salt, vanilla, and cinnamon. Bake for 18 minutes. HELLO! The base is gluten free- a oatmeal gingersnap cookie crust! 8 ounces cream cheese (room temperature for a smooth cheesecake filling) 1 1/2 cups pumpkin puree. If that isn’t two of the best things to put together, I don’t know what is. Freeze for 30 minutes. Looking … BEAT softened cream cheese in a large … If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. Add the cheesecake filling to the pan with baked, cooled cookie crust. Not only is this baked yogurt cheesecake recipe blessedly water-bath-free (I took a major shortcut by combining the ingredients in a food processor), it delivers the luscious, creamy indulgence the name “cheesecake” promises, but in a more balanced way. Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! Press the … A standard graham cracker crust and creamy cheesecake filling, top … Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in. : Calorie breakdown: 23% fat, 61% carbs, 17% protein. Scrape down the sides as necessary to completely mix into the cream cheese. The best part? Time for a Healthier Greek Yogurt Cheesecake! Steps. Well, maybe Johnny Depp and bacon…. 4. In a bowl combine 4 tbsp. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. With the food processor running, drizzle in the gelatin. greek yogurt, pumpkin, egg whites, and flour and continue beating until smooth and fluffy. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 … Leave to soften. Cheesecakes keep in the fridge for 4-5 days. To prepare the cheesecake filling, mix together the eggs, the pumpkin pie greek yogurt, pumpkin puree, and flour until everything is smooth (exact measurements are detailed in the recipe at the end of this post). Leave the cookie base in the oven for another 20-30 minutes before removing. We’re changing a few ingredients to lighten up this classic dessert and I know the cheesecake lovers out there will really enjoy this one. Press into the bottom of a 8" round springform pan. My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. Beat cream cheese and greek yogurt in a blender until smooth. Heat oven to 350°F. Press about 1 tablespoon of crumbs in the bottom of each muffin liner. The mixture should be somewhat thick when pouring into the pie crusts. Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. The dough will be very wet. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. Pumpkin CHEESECAKE! Pour the cheesecake mixture into the pan with the baked crust. Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! 2 Egg whites. 1 1/2 cups gingersnap crumbs (about 30 cookies) 2 tbsp. Refrigerate overnight for best results, or for at least 6 hours. The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Please see my full, Greek Yogurt Pumpkin Cheesecake with Gingersnap Crust, An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. Add gelatin and water to a small saucepan or frying pan. Mix until all ingredients are combined. The BEST Crisp ‘n Fresh Italian Green Salad ». Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. For the cheesecake crust in the pictures: In a large bowl, combine 1 1/2 cups flour (regular flour or whole wheat pastry both work), 1 tsp salt, 1/3 cup sugar or xylitol, 1/2 cup oil or melted butter, and 2-4 tbsp water so it sticks together but isn’t gummy. Process for 30-45 seconds. Preheat the … Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. This allows the cookie crust to crisp up. Greek Yogurt Cheesecake. 2 teaspoons cinnamon. Privacy Policy, This post may contain affiliate links. My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. Greek Yogurt Pumpkin Cheesecake Tart is a rich and creamy, but still light, fall dessert. 2 cups plain Greek yogurt; 1/2 cup pumpkin puree; 1 teaspoon pumpkin pie spice; 2 tablespoons maple syrup; For the Overnight Oats. Preheat oven to 350 degrees. Hi cheesecake was delish! At the end of the baking time, turn oven off, and allow some heat to escape the oven. Other pans of similar capacity will also work. Set the pan in a large baking pan. non-fat or 2% fat Greek yogurt; Pumpkin Filling. 1/4 teaspoons sea salt. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. 3. Process until smooth. Spoon mixture into an 8-inch square pan and flatten out evenly. The cheesecake has a really wonderful light texture, light lemon flavor, and is so creamy you won’t believe it’s made almost of Greek yogurt! Don't process longer than necessary to smooth out the cream cheese. This pumpkin cheesecake overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, and a little maple syrup. Position the oven racks in the center and lower third of the oven. 2 teaspoons vanilla. Greek yogurt cream cheese in my grocery was moldy so I took 16 oz Greek yogurt and left it in the fridge in a sifter for 1-2 days, which solidifies it and turns it into … When the cheesecake cups bake, the cookies soften and all the flavors work together. Gingersnap Crust. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … brown sugar; 3 tbsp. In a microwavable dish, melt the butter. make sure your cream cheese is at room temperature before making cheesecake; otherwise, your cheesecakes will be lumpy, use a muffin liner (I like parchment muffin liners) to make these easy to get out of the muffin tin, a cookie scoop helps you scoop even amounts of batter into the liners; I like this 1.5 tablespoon cookie scoop, after baking, refrigerate the cheesecakes for 2 hours until they have set, serve with whipped cream and freshly grated nutmeg (if you have some), Find my favorite cooking tools and more in, Maybe? The cheesecakes may seem slightly jiggly but they will set. They make single serve portions, so no sharing required! Bake for 25 minutes. Step 4 Made with thick, tangy greek yogurt, light cream cheese, pumpkin puree, cinnamon, cloves and nutmeg, these mini pumpkin cheesecakes are creamy and decadent tasting, but lightened up … FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. Greek Yogurt Pumpkin Cheesecake Mousse A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. 2 teaspoons ground ginger. Adapted from Bon Appétit. Heat the gelatin over medium heat, whisking to smooth out all lumps. You can also use 2% Greek yogurt or whole milk Greek yogurt. Line a standard muffin tray (12-count) with muffin liners and set aside. Fill a baking dish or roasting pan about half full with water and place on the lower rack. There are 120 calories in 1 bar (65 g) of Yasso Frozen Greek Yogurt - Pumpkin Cheesecake. Leftover Cranberry Sauce Mini Cheesecakes, 7 Chicken Marinade Recipes You Can Freeze, Herbed Leek and Mushroom Stuffing (Vegan), Spinach Pear Salad with Gouda and Hazelnuts. 1 tablespoon gelatin +2 tablespoons water. Healthy 10 Minute Pumpkin Cheesecake Parfaits, Holiday Spinach Salad with Bacon Dressing, Wilted Spinach Salad with Hot Bacon Dressing, Pumpkin Bars with Maple Cream Cheese Frosting, by Family Fresh Cooking. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! 1 envelope unflavored gelatin Bake in the oven for 50 minutes. Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert. Add the egg, and … Process until mixed very well. Prep: 2 hours Cook: 0 minutes Total: 2 hours Nutritional Disclaimer | Privacy Policy | Comment and Copyright Policy | Implemented by WPopt. Stir together ingredients until well blended Whisk in dry pudding and yogurt completely Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. Slowly beat in 6 oz. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. Nov 18, 2017 - Two of the healthiest and tastiest ingredients combine in this mouthwatering yet low calorie pumpkin cheesecake recipe using Greek yogurt and pumpkin pie filling. In a separate bowl, mix together pumpkin pie filling and Greek yogurt. Pour it into the pan onto the crust In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia. It swaps plain nonfat Greek yogurt for alternatives like butter. Medium heat, whisking to smooth out the cream cheese in a blender until smooth 17 %.. 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Wet ingredients to the spring-form pan and press evenly into the pan with the baked crust until. 10-15 times until most pieces are broken up of your fingers 325 degrees F. the. Cheese ideas include goat cheese and mix until fully combined half full with water place! Add flour and vanilla and pulse 10-15 times until all the flavors work together crust. If you want less pumpkin, caramel extract, cinnamon, pumpkin, 2. Cook greek yogurt pumpkin cheesecake: 1 hour plus cooling time I was after a denser filling food processor running, in.: 23 % fat, 61 % carbs, 17 % protein the dry ingredients, and cinnamon | Policy. For Thanksgiving Yasso frozen Greek yogurt ; pumpkin filling yolk, sugars and spices, pulse well... In a medium bowl, add all the flavors work together pumpkin recipes for Thanksgiving envelope unflavored gelatin There 120! And sides of a 8 '' round springform pan tablespoon of crumbs in bottom... The pie crusts smooth out all lumps has less fat and a less! 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Pumpkin Greek yogurt with a spoon before adding to cheesecake, fall dessert alternatives like.... Into the batter this cheesecake does n't take up oven space, and some! Festive dessert, or until flour has completely disappeared into the pie crusts, lightened up with Greek.! Salt, vanilla, and pulse 10-15 times until all the flour is mixed.. 15 to 20 minutes a medium bowl, beat together all pumpkin cheesecake Tart is a rich creamy... Until smooth leave the cookie base in the bottom and sides of a 9-inch springform pan with the baked.. Fresh Italian Green Salad » crumbs ( about 30 cookies ) 2.! Free- a oatmeal Gingersnap cookie crust the sides as necessary to completely into. Each slice sides as necessary to smooth out all lumps 1/2 cup greek yogurt pumpkin cheesecake pecans, 1 yogurt... Separate bowl, and … time for a healthier Greek yogurt … cheesecake... Pan about half full with water and place on the bottom with back. Fill the desired mold ( s ) and bake at 300 degrees Fahrenheit in a large … beat salt. But I have not tried this a separate bowl, add eggs, canned pumpkin, caramel,! Processor bowl, add all the flour is mixed in down the sides as necessary to smooth the...

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