Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined. So, the product is pumpkin cheesecake frozen Greek yogurt with a graham cracker swirl. You can also use 2% Greek yogurt or whole milk Greek yogurt. Light, creamy pumpkin spiced cheesecake tops a brown sugar, graham cracker and pecan … Made healthier with Greek yogurt, less sugar and whole-wheat flour! Add all the wet ingredients to a small bowl, and mix well. Add gelatin and water to a small saucepan or frying pan. Add in the Greek yogurt, pumpkin, eggs, honey, cornstarch, vanilla, and pumpkin pie seasoning into the bowl. Don't process longer than necessary to smooth out the cream cheese. Step 4 Add pecans and the rest of the dry ingredients, and pulse 10-15 times until most pieces are broken up. Process until smooth. 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. If you want it more pumpkin, use 1 cup yogurt and 3 cups pumpkin. 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. Well, maybe Johnny Depp and bacon…. These Pumpkin Greek Yogurt Cheesecake Bars are the perfect treat to welcome the fall season! Add the wet ingredients to the dry, and pulse 6-8 times until all the flour is mixed in. 8 ounces cream cheese (room temperature for a smooth cheesecake filling) 1 1/2 cups pumpkin puree. 2 teaspoons vanilla. Adapted from Bon Appetit'sÂ, (room temperature for a smooth cheesecake filling). Add the cheesecake filling to the pan with baked, cooled cookie crust. 1 Tablespoon vanilla extract. Add the egg, and … 1/4 Teaspoon salt. My Greek yogurt pumpkin cheesecake is so much healthier than traditional cheesecake. Greek Yogurt Cheesecake. Refrigerate overnight for best results, or for at least 6 hours. In a food processor bowl, add all other filling ingredients. Pour it into the pan onto the crust Don’t over mix! I used Greek yogurt … Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Add yogurt mixture into cream cheese and mix until fully combined. Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Over processing the filling will result in a very light and airy cheesecake- but I was after a denser filling. 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 … Greek Yogurt Pumpkin Cheesecake is rich and creamy and full of pumpkin spice flavor! You can add more pumpkin, cream cheese, or honey, to get it tasting just right. The base is gluten free- a oatmeal gingersnap cookie crust! non-fat or 2% fat Greek yogurt; Pumpkin Filling. 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? Steps. 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. FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. Leave to soften. Add pumpkin mixture to the graham cracker crust and … 5. The mixture should be somewhat thick when pouring into the pie crusts. Ingredients. I've used all 3. 1/4 teaspoons sea salt. 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. With the food processor running, drizzle in the gelatin. When slicing, dip a knife in warm water between each slice. Please see my full, Greek Yogurt Pumpkin Cheesecake with Gingersnap Crust, An ultra creamy pumpkin cheesecake, lightened up with greek yogurt. Prep: 2 hours Cook: 0 minutes Total: 2 hours Adapted from Bon Appétit. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Set the pan in a large baking pan. 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). Greek Yogurt Pumpkin Cheesecake Tart is a rich and creamy, but still light, fall dessert. 2 Egg whites. Leave the cookie base in the oven for another 20-30 minutes before removing. HELLO! 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 bowl combine 4 tbsp. Filling ingredients cheesecake Tart is a rich and creamy, but I have not this! See my full, Greek yogurt, cinnamon, pumpkin, caramel extract cinnamon... 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