Pumpkin Cheesecake With Greek Yogurt – a delicious recipe with cream cheese, sugar, eggs, salt, vanilla, cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
6
NOTE: Pumpkin pie filling contains the spices and seasonings needed to fill a pumpkin pie once you add the eggs and evaporated milk. Canned pumpkin only contains the pureed vegetable itself. If your recipe calls for pumpkin pie filling but you only have canned pumpkin on hand, you can use the canned pumpkin if you add your own seasonings and sugar and proceed as directed with the rest of the recipe. (from ehow.com).
367
kcal
Calories
21
g
Fat
29
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ounces cream cheese, 1/2 cup sugar, 4 eggs, 1/4 teaspoon salt, and more.
Yes, Pumpkin Cheesecake With Greek Yogurt falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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