Pumpkin Cheesecake Recipe with Greek Yogurt
If you're like me and have been bitten by the pumpkin recipe bug and love Greek yogurt, you have got to try this fantastic pumpkin cheesecake recipe from Top Chef All-Stars winner Richard Blais.
This autumnal dessert uses just four ounces of cream cheese versus the average 16 to 24 (hello, cholesterol), and thanks to creamy pumpkin-pie filling and rich Greek yogurt, you’ll never miss it.
If you think cheesecake can’t fit into your healthy diet, this is for you: Compared to a “diet-friendly” strawberry cheesecake flavored Yoplait for 170 calories and 33 grams of carbohydrates, one slice of this eight pronounceable-ingredients homemade dessert only has about 150 calories and 18 grams of carbs. Just be sure to stick to a single-slice serving!
Dannon® Oikos® Greek Yogurt Pumpkin Cheesecake
4 ounces cream cheese
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
4 ounces canned pumpkin pie filling
4 ounces Dannon Oikos plain Greek yogurt
1. In a mixer, using the paddle attachment, blend together cream cheese and sugar.
2. Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
3. In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
4. Add yogurt mixture into cream cheese and mix until fully combined.
5. Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
Nutrition score per serving: 152 calories, 7.2g fat, (3.8g saturated), 18g carbs, 5.4g protein, 181mg sodium
As an editor at SHAPE I have the chance to learn about the healthiest ways to cook, eat, and live from all sorts of experts but I’m also a single girl living in NYC with a busy schedule, active social life, and chocolate cravings. I’m here to share what works for me—and where I need a little help from you.