Best Pumpkin Yogurt Cheesecake Recipes

CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA

Steps:

• Preheat oven to 325°F.
• Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
• Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
• Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
• Add Greek yogurt and mix to incorporate.
• Add sugar and spice; beat until incorporated.
• Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
• Add pumpkin; beat just until incorporated and smooth.
• Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
• Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
• Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
• NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.

PUMPKIN-YOGURT CHEESECAKE

Steps:

• Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
• Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
• Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
• Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
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SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP

Steps:

• In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
• In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
• Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
• Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

PUMPKIN CHEESECAKE FROZEN YOGURT

Steps:

• Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.