Yogurt and Pumpkin Cheesecake FAGE Total
FAGE
A smooth, original, and special dessert. This yogurt and pumpkin cheesecake recipe using FAGE Total yogurt is delicious and different from other cheesecakes as it is made with FAGE® Total 0% Greek Style Yogurt and pumpkin puree.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
12
Servings
  • 4 tablespoons FAGE® Total 0% greek style yogurt
  • 1/2 cups pecans
  • 1 cup cookie crumbs
  • 1 tablespoon unsalted butter , (melted)
  • 1 1/2 cups FAGE® Total 0% greek style yogurt
  • 1/4 cups ricotta cheese
  • 1/2 cups honey
  • 1/2 cups cream cheese
  • 1/2 cups pumpkin purée
  • 3 eggs
  • 2 egg whites
  • 4 tablespoons cornstarch
  • 1 tablespoon vanilla essence
  • 1 pinch zucchini , (spices)
  • 1/4 teaspoons salt
Preparation
1h
0 mins
Low
  • For the crust: In a bowl, combine 4 tablespoons of FAGE® Total 0% Greek Style Yogurt, 1/2 cup of pecans, 1 cup of cookie crumbs, and 1 tablespoon of melted butter until well mixed. Press the mixture into a pie pan until completely covered.
  • For the filling: In a food processor, puree the remaining FAGE® Total 0% Greek Style Yogurt, ricotta cheese, honey, cream cheese, and pumpkin puree. Transfer the mixture to a bowl. In a blender, puree the eggs, egg whites, cornstarch, vanilla, pumpkin spices, and salt until smooth.
  • Combine the FAGE® Total 0% Greek Style Yogurt mixture and the egg mixture by quickly beating them together until completely combined.
  • Preheat the oven to 275ºF. Pour the mixture into the pie crust and then place the cheesecake in a water bath. Bake at 275ºF for about 40 minutes or until the filling is set completely. Remove the pie from the water bath and let cool before serving.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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