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Creamy Greek Yogurt Pumpkin Cheesecake Recipes
Creamy Greek Yogurt Pumpkin Cheesecake Recipes
- Recipe Submitted by Herb on 11/20/2014
Category: Holiday, Cheesecakes, Eggs
Ingredients List
- For the Creamy Greek Yogurt Pumpkin Filling:
- (3) 8 oz packages of cream cheese, cut into cubes and VERY soft
- 1/2 cups full-fat Greek yogurt
- 3 large eggs + 2 egg yolks
- (1) 15 oz can of pumpkin puree
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3 tablespoon all purpose flour
- 1 1/2 teaspoons vanilla extract
- For the Graham Cracker Crust:
- 2 cups graham crackers, pulsed into crumbs
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon salt
- 7 tablespoons butter, melted
Directions
1. Preheat oven to 325 degrees (F).
2. In the body of a blender combine graham crackers, cinnamon, ginger, salt, and sugar. pulse until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
3. For filling:
4. Beat cream cheese and greek yogurt in a blender until smooth. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don”™t over mix!
5. Pour filling into crust, and spread evenly. Wrap the bottom of the pan in foil (I recommend doing a few diligent layers here; none wants a wet crust).
6. Place the pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
7. Place pan in the oven and cook cheesecake for 1 hour and 40 minutes. Turn oven off and let the cheesecake sit for 45 minutes inside the oven. The cheesecake should be still slightly wiggly.
8. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.
9. When ready to serve, top with a dollop of whipped cream and enjoy!
2. In the body of a blender combine graham crackers, cinnamon, ginger, salt, and sugar. pulse until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
3. For filling:
4. Beat cream cheese and greek yogurt in a blender until smooth. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don”™t over mix!
5. Pour filling into crust, and spread evenly. Wrap the bottom of the pan in foil (I recommend doing a few diligent layers here; none wants a wet crust).
6. Place the pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
7. Place pan in the oven and cook cheesecake for 1 hour and 40 minutes. Turn oven off and let the cheesecake sit for 45 minutes inside the oven. The cheesecake should be still slightly wiggly.
8. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours.
9. When ready to serve, top with a dollop of whipped cream and enjoy!
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