1 Tablespoon vanilla extract. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in. Bake for 25 minutes. Greek Yogurt Cheesecake. 1 cup greek yogurt (I used low fat) 1/4 cup ray honey. 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 … FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. In a medium mixing bowl, add eggs, canned pumpkin, caramel extract, cinnamon, pumpkin pie spice, and stevia. I've used all 3. 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? Add the egg, and … 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. At the end of the baking time, turn oven off, and allow some heat to escape the oven. Process for 30-45 seconds. Time for a Healthier Greek Yogurt Cheesecake! My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. 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. If that isn’t two of the best things to put together, I don’t know what is. Process until mixed very well. Preheat the … Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. This allows the cookie crust to crisp up. Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Stir together ingredients until well blended Whisk in dry pudding and yogurt completely Please see my full, Greek Yogurt Pumpkin Cheesecake with Gingersnap Crust, An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. melted butter until well mixed. The BEST Crisp ‘n Fresh Italian Green Salad ». 2 teaspoons vanilla. Don't process longer than necessary to smooth out the cream cheese. In a food process bowl, add oats. 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. 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. For the Pumpkin Yogurt Dip. 4. Tips & strategies to get you prepping...fast! Pour it into the pan onto the crust but I digress. 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. 1/4 teaspoons sea salt. The result is this recipe for pumpkin cheesecake using either Farmer’s cheese or dripped yogurt, also known as Greek yogurt. Cheesecakes keep in the fridge for 4-5 days. Preheat oven to 350 degrees. Mix until all ingredients are combined. 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 … Press the … In a bowl combine 4 tbsp. non-fat or 2% fat Greek yogurt; Pumpkin Filling. Beat cream cheese and greek yogurt in a blender until smooth. 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). With the food processor running, drizzle in the gelatin. Add gelatin and water to a small saucepan or frying pan. Press about 1 tablespoon of crumbs in the bottom of each muffin liner. 1/4 cups Pumpkin Yogurt … 1 1/2 cups gingersnap crumbs (about 30 cookies) 2 tbsp. Beat in salt, vanilla, and cinnamon. Line a standard muffin tray (12-count) with muffin liners and set aside. 3. 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! The oats should be midway between whole oats and oat flour. Leave to soften. BEAT softened cream cheese in a large … You can add more pumpkin, cream cheese, or honey, to get it tasting just right. This pumpkin cheesecake overnight oats recipe is made with rolled oats, chia seeds, Greek yogurt, pumpkin puree, and a little maple syrup. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. You can also use 2% Greek yogurt or whole milk Greek yogurt. 5. Heat oven to 350°F. 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. The base is gluten free- a oatmeal gingersnap cookie crust! Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. 2 cups plain Greek yogurt; 1/2 cup pumpkin puree; 1 teaspoon pumpkin pie spice; 2 tablespoons maple syrup; For the Overnight Oats. Add yogurt mixture into cream cheese and mix until fully combined. In a medium bowl, beat together all pumpkin cheesecake ingredients. Add the cheesecake filling to the pan with baked, cooled cookie crust. HELLO! There are 120 calories in 1 bar (65 g) of Yasso Frozen Greek Yogurt - Pumpkin Cheesecake. brown sugar; 3 tbsp. Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 … Fill the desired mold (s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes. Add pumpkin mixture to the graham cracker crust and … Other pans of similar capacity will also work. Cool at room temperature for one hour, then refrigerate for 2 hours. In a food processor bowl, add all other filling ingredients. Ingredients. In a microwavable dish, melt the butter. The gluten free maple pecan crust makes this one of the best gluten-free pumpkin recipes for Thanksgiving. Top with 1.5-2 tablespoons of the cheesecake. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … Press into the bottom of a 8" round springform pan. Freeze for 30 minutes. Refrigerate overnight for best results, or for at least 6 hours. Stir in the sugar and graham cracker crumbs until evenly distributed. Well, maybe Johnny Depp and bacon…. 1 tablespoon gelatin +2 tablespoons water. 2 Egg whites. 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 The filling sets well, so it should easily come out of any pan. Privacy Policy, This post may contain affiliate links. Scrape down the sides as necessary to completely mix into the cream cheese. Vanilla wafers on the bottom of these cheesecake cups create a simple, no-fuss crust. In a separate bowl, mix together pumpkin pie filling and Greek yogurt. Position the oven racks in the center and lower third of the oven. The pints are only 150 calories, and the bars are 120. Set the pan in a large baking pan. Top with caramel sauce for a … 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. Nutritional Disclaimer | Privacy Policy | Comment and Copyright Policy | Implemented by WPopt. It swaps plain nonfat Greek yogurt for alternatives like butter. greek yogurt, pumpkin, egg whites, and flour and continue beating until smooth and fluffy. Bake in the oven for 50 minutes. Adapted from Bon Appétit. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. Pumpkin CHEESECAKE! Add all the wet ingredients to a small bowl, and mix well. I also swapped regular cream cheese for neufchatel cream cheese which has less fat and a few less calories. These cheesecake cups are made light with Greek yogurt and swirled with pumpkin butter on top. If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. Prep: 2 hours Cook: 0 minutes Total: 2 hours Spoon mixture into an 8-inch square pan and flatten out evenly. The apricot topping adds a refreshing fruity flavor but … 4 Tablespoon corn starch. Garnish with coconut whipped cream, whipped cream, pecans, or pomegranate arils for an extra festive dessert. 1 Pinch pumpkin spice. You might be able to replace the sugar with monk fruit or stevia, but I have not tried this. The mixture should be somewhat thick when pouring into the pie crusts. Looking … Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! Greek Yogurt Pumpkin Cheesecake Mousse A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. Steps. 2 teaspoons cinnamon. For the crust 1 1/2 cups fine graham cracker crumbs 1 tablespoon coconut oil 1/4 cup sugar; For the cheesecake Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Only the base needs to be baked-- so this cheesecake doesn't take up oven space, and comes together very quickly! : Calorie breakdown: 23% fat, 61% carbs, 17% protein. 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. 8 ounces cream cheese (room temperature for a smooth cheesecake filling) 1 1/2 cups pumpkin puree. Slowly beat in 6 oz. Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. If you want less pumpkin, use 2 cups yogurt and 2 cups pumpkin. Leave the cookie base in the oven for another 20-30 minutes before removing. Pumpkin cheesecake, you guys. Hi cheesecake was delish! Bake for 18 minutes. The dough will be very wet. 1/4 Teaspoon salt. Pour the cheesecake mixture into the pan with the baked crust. Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. Don’t over mix! They make single serve portions, so no sharing required! The cheesecakes may seem slightly jiggly but they will set. Gingersnap Crust. Heat the gelatin over medium heat, whisking to smooth out all lumps. When slicing, dip a knife in warm water between each slice. Made healthier with Greek yogurt, less sugar and whole-wheat flour! 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. prep time: 10 MINS cook time: 50 MINS total time: 1 hour plus cooling time. 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. 2 teaspoons ground ginger. Process until smooth. Step 4 A standard graham cracker crust and creamy cheesecake filling, top … When the cheesecake cups bake, the cookies soften and all the flavors work together. I used Greek yogurt … My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. Your email address will not be published. Remove any leftover lumps with a spoon before adding to cheesecake. Transfer to the spring-form pan and press evenly into the bottom with the back of your fingers. The best part? 1 envelope unflavored gelatin Greek Yogurt Pumpkin Cheesecake Tart is a rich and creamy, but still light, fall dessert. 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