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. Add the cheesecake filling to the pan with baked, cooled cookie crust. 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. For the Pumpkin Yogurt Dip. The BEST Crisp ‘n Fresh Italian Green Salad ». 4 Tablespoon corn starch. You can add more pumpkin, cream cheese, or honey, to get it tasting just right. For the crust 1 1/2 cups fine graham cracker crumbs 1 tablespoon coconut oil 1/4 cup sugar; For the cheesecake In a separate bowl, mix together pumpkin pie filling and Greek yogurt. Heat the gelatin over medium heat, whisking to smooth out all lumps. 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. The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. 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. Other pans of similar capacity will also work. 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 Line a standard muffin tray (12-count) with muffin liners and set aside. Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! With the food processor running, drizzle in the gelatin. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. 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. Spoon mixture into an 8-inch square pan and flatten out evenly. The base is gluten free- a oatmeal gingersnap cookie crust! You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. 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). Refrigerate overnight for best results, or for at least 6 hours. The mixture should be somewhat thick when pouring into the pie crusts. Steps. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. melted butter until well mixed. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. In a microwavable dish, melt the butter. When the cheesecake cups bake, the cookies soften and all the flavors work together. Cool at room temperature for one hour, then refrigerate for 2 hours. Hi cheesecake was delish! 1/4 teaspoons sea salt. prep time: 10 MINS cook time: 50 MINS total time: 1 hour plus cooling time. The dough will be very wet. 2 Egg whites. In a food process bowl, add oats. I used Greek yogurt … Ingredients. Process until smooth. The pints are only 150 calories, and the bars are 120. 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. Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! 3. The best part? 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 … Slowly beat in 6 oz. Pour the cheesecake mixture into the pan with the baked crust. 4. Privacy Policy, This post may contain affiliate links. The apricot topping adds a refreshing fruity flavor but … Bake for 25 minutes. 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. 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. Set the pan in a large baking pan. Preheat oven to 350 degrees. Time for a Healthier Greek Yogurt Cheesecake! Prep: 2 hours Cook: 0 minutes Total: 2 hours Looking … Add the egg, and … Beat cream cheese and greek yogurt in a blender until smooth. Process for 30-45 seconds. Step 4 HELLO! Pumpkin cheesecake, you guys. Leave the cookie base in the oven for another 20-30 minutes before removing. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … Beat in salt, vanilla, and cinnamon. Greek Yogurt Pumpkin Cheesecake Mousse A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. Add all the wet ingredients to a small bowl, and mix well. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. Gingersnap Crust. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. Heat oven to 350°F. Pour it into the pan onto the crust You can also use 2% Greek yogurt or whole milk Greek yogurt. My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. 1 tablespoon gelatin +2 tablespoons water. 5. Bake for 18 minutes. brown sugar; 3 tbsp. If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. Add pumpkin mixture to the graham cracker crust and … If that isn’t two of the best things to put together, I don’t know what is. It swaps plain nonfat Greek yogurt for alternatives like butter. Add yogurt mixture into cream cheese and mix until fully combined. 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. Position the oven racks in the center and lower third of the oven. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. 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