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. 8 ounces cream cheese (room temperature for a smooth cheesecake filling) 1 1/2 cups pumpkin puree. Please see my full, Greek Yogurt Pumpkin Cheesecake with Gingersnap Crust, An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. Adapted from Bon Appétit. The cheesecakes may seem slightly jiggly but they will set. The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. Gingersnap Crust. 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). Position the oven racks in the center and lower third of the oven. 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 food processor bowl, add all other filling ingredients. There are 120 calories in 1 bar (65 g) of Yasso Frozen Greek Yogurt - Pumpkin Cheesecake. 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. In a food process bowl, add oats. 1 envelope unflavored gelatin Leave to soften. but I digress. In a bowl combine 4 tbsp. Well, maybe Johnny Depp and bacon…. 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. This allows the cookie crust to crisp up. At the end of the baking time, turn oven off, and allow some heat to escape the oven. FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. Add yogurt mixture into cream cheese and mix until fully combined. When the cheesecake cups bake, the cookies soften and all the flavors work together. In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia. Press the … Add the cheesecake filling to the pan with baked, cooled cookie crust. : Calorie breakdown: 23% fat, 61% carbs, 17% protein. 4. Tips & strategies to get you prepping...fast! Privacy Policy, This post may contain affiliate links. The apricot topping adds a refreshing fruity flavor but … 1/4 teaspoons sea salt. These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. Stir together ingredients until well blended Whisk in dry pudding and yogurt completely Freeze for 30 minutes. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. Preheat oven to 350 degrees. 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. I used Greek yogurt … Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. HELLO! Bake in the oven for 50 minutes. Refrigerate overnight for best results, or for at least 6 hours. Scrape down the sides as necessary to completely mix into the cream cheese. For the Pumpkin Yogurt Dip. Press into the bottom of a 8" round springform pan. brown sugar; 3 tbsp. The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. Other pans of similar capacity will also work. 3. Press about 1 tablespoon of crumbs in the bottom of each muffin liner. Time for a Healthier Greek Yogurt Cheesecake! Stir in the sugar and graham cracker crumbs until evenly distributed. 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 … The mixture should be somewhat thick when pouring into the pie crusts. Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. 1 1/2 cups gingersnap crumbs (about 30 cookies) 2 tbsp. Add gelatin and water to a small saucepan or frying pan. Hi cheesecake was delish! 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. With the food processor running, drizzle in the gelatin. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. Add the egg, and … Your email address will not be published. Slowly beat in 6 oz. 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? 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