Sweet, creamy cheesecake that is light and balanced is made with Upstate Farms® Greek Nonfat Plain Yogurt, pumpkin purée, vanilla, and cinnamon, and then baked on a crumbled graham cracker crust.
Ingredients
- 2 cups Upstate Farms® Greek Nonfat Plain Yogurt
- 2 cups graham crackers
- 1/2 cup melted butter
- 1/3 cup sugar
- 1/4 cup honey
- 2 eggs
- 1/2 cup sugar
- 3/4 cup pumpkin purée
- 1 tsp. vanilla extract
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
Details
- Servings: 12
Directions
- Preheat oven to 425° Fahrenheit.
- Mix graham crackers with butter and 1/3 cup sugar. Press mixture into a muffin pan.
- Bake for 4 to 6 minutes.
- Lower the oven to 350° Fahrenheit.
- Using a fitted mixer, whip the Upstate Farms® Greek Nonfat Plain Yogurt with the 1/2 cup sugar, honey, eggs, pumpkin purée, vanilla extract, cinnamon, and nutmeg.
- Pour into the crusts and bake for 20 minutes.
- Let cool for 2 hours and serve.
