PUMPKIN-YOGURT CHEESECAKE
Creamy pumpkin cheesecake gets a good dose of Greek yogurt for a slightly tangier and denser version.
Provided by Food Network
Time 7h40m
Yield 12 servings
Number Of Ingredients 13
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.
- Copyright 2016 Television Food Network, G.P. All rights reserved
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sufiyanu Muhammad
[email protected]I would definitely recommend this recipe to anyone who loves pumpkin cheesecake.
Rick Griffin
[email protected]This cheesecake is so creamy and delicious. I love the pumpkin flavor and the gingersnap crust is the perfect touch.
aGilgal TV
[email protected]I've made this cheesecake several times and it's always a hit. It's the perfect dessert for fall gatherings.
Jon Smith
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Rockedbabu Moral
[email protected]I'm not sure what went wrong, but my cheesecake didn't turn out at all. It was a complete waste of time and ingredients.
Cadarrius Hillary
[email protected]This cheesecake is just okay. It's not bad, but it's not great either.
Nikki Dm
[email protected]I would not recommend this recipe. It's too complicated and the results are not worth the effort.
AKINOSHO-OBA BABATUNDE JAMES
[email protected]I followed the recipe exactly, but my cheesecake didn't turn out. The crust was soggy and the filling was runny.
Nadeen nadeem
[email protected]I was disappointed with this cheesecake. The crust was too hard and the filling was too dense.
Onyinye Irabor
[email protected]I'm not a big fan of pumpkin, but I really enjoyed this cheesecake. It's not too sweet and the pumpkin flavor is very subtle.
Mr Jakir
[email protected]This cheesecake is so rich and decadent. It's perfect for a special occasion.
Shahidali Gulbasheer
[email protected]I made this cheesecake for my family and they loved it! They said it was the best pumpkin cheesecake they've ever had.
Sayeed
[email protected]I added a teaspoon of cinnamon to the filling. It gave the cheesecake a nice warm flavor.
Zingisa Hlathi
[email protected]I substituted graham cracker crumbs for the gingersnap crumbs in the crust. It turned out great!
azinur islam
[email protected]This cheesecake is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for a special occasion or holiday.
K Nine
[email protected]I love how easy this recipe is to follow. I'm not a very experienced baker, but I was able to make this cheesecake without any problems.
Shaimah Namukwana
[email protected]I was a bit skeptical about using yogurt in a cheesecake, but I was pleasantly surprised. It gave the cheesecake a light and fluffy texture that was simply divine.
mdmasumsk md
[email protected]This is the best pumpkin cheesecake I've ever had! The crust is perfectly crispy and the filling is so smooth and creamy. I highly recommend this recipe.
ogungbade olalekan
[email protected]I've made this cheesecake twice now and it's always a crowd-pleaser. It's so creamy and delicious, and the pumpkin flavor is perfect for fall.
Alimatu Saadia
[email protected]This pumpkin cheesecake was a hit at our Thanksgiving dinner! The yogurt gave it a lovely tanginess that balanced out the sweetness of the pumpkin. I also loved the gingersnap crust - it added a nice crunch and flavor.