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Recipe of Yogurt and Pumpkin Cheesecake FAGE Total
FAGE

FAGE

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Recipe of Yogurt and Pumpkin Cheesecake FAGE Total
Recipe

Yogurt and Pumpkin Cheesecake FAGE Total

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A soft, original and special dessert. This FATE Total yogurt and pumpkin cheesecake recipe is delicious and different from other cheesecakes as it is made with Greek style Yoghurt FAGE® Total 0% and pumpkin puree.
Learn more about FAGE

Ingredients

12 portions
  • 4 tablespoons Yoghurt Greek Style FAGE® Total 0%
  • 1/2 cups pecan
  • 1 cup cookie crumbs
  • 1 tablespoon butter, (melted)
  • 1 1/2 cups Yoghurt Greek Style FAGE® Total 0%
  • 1/4 cups ricotta cheese
  • 1/2 cups honey
  • 1/2 cups cream cheese
  • 1/2 cups pumpkin puree
  • 3 eggs
  • 2 egg whites
  • 4 tablespoons cornstarch
  • 1 tablespoon vanilla extract
  • 1 pinch pumpkin, (spices)
  • 1/4 teaspoons salt

Preparation

For the base: In a bowl combine 4 tablespoons of Greek Style Yoghurt FAGE® Total 0%, 1/2 cup of pecans, 1 cup of biscuit crumbs and 1 tablespoon of melted butter until well blended. Press the mixture in a pie pan until it is completely covered.
For the filling: In a food processor puree the remaining Greek Style Yoghurt FAGE® Total 0%, ricotta cheese, honey, cream cheese and pumpkin puree. Move the mixture to a bowl. In a blender puree eggs, egg whites, corn starch, vanilla, pumpkin spice and salt until smooth.
Combine the Greek Style Yoghurt Blend FAGE® Total 0% and the egg mixture by beating them together quickly until they are completely combined.
Preheat the oven to 275ºF. Pour the mixture into the base of the pie and then place the cheesecake in a bain-marie pan. Bake at 275ºF for about 40 minutes or until the filling is completely adjusted. Remove the cake from the bain-marie and let cool before serving.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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