Best 2 Pumpkin Yogurt Cheesecake Recipes

Indulge in a symphony of flavors with our enticing Pumpkin Yogurt Cheesecake, a delightful dessert that harmonizes the rich, velvety texture of cheesecake with the vibrant, autumnal notes of pumpkin. This culinary masterpiece is crafted with a graham cracker crust, a luscious pumpkin-spiced cheesecake filling, and a luscious yogurt topping, creating a symphony of textures and flavors that will tantalize your taste buds. Alongside this delectable treat, we present a collection of equally irresistible recipes, including a classic New York Cheesecake, a tangy Key Lime Cheesecake, and a decadent Chocolate Cheesecake. Each recipe is meticulously detailed, ensuring that every bite is a moment of pure bliss. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you effortlessly towards creating extraordinary cheesecakes that will leave you craving more.

Let's cook with our recipes!

SPIDER WEB PUMPKIN CHEESECAKE YOGURT DIP

Spider Web Pumpkin Cheesecake Yogurt Dip image

There's nothing spooky about this spider dip - just a sweet and easy treat with the flavors of pumpkin cheesecake.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 12

Number Of Ingredients 8

Ingredients

3 tablespoons semisweet chocolate chips
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/2 cup canned pumpkin (not pumpkin pie mix)
2 teaspoons pumpkin pie spice
3 containers (5.3 oz each) Greek vanilla yogurt
1 dark chocolate malted milk ball
2 Betty Crocker™ Candy Shop candy eyeballs (from 0.88-oz package)

Steps:

In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon melted chocolate into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe 8 spider legs onto cooking parchment or wax paper-lined cookie sheet. Freeze about 15 minutes.
In large bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth and creamy. Add pumpkin, pumpkin pie spice and 2 containers of the Greek yogurt. Beat on medium speed until blended. Pour mixture evenly into 10- to 12-inch wide shallow serving dish.
Spoon 1/4 cup of the remaining Greek yogurt into 1-quart resealable food-storage plastic bag; cut tip from 1 corner of bag. Pipe yogurt to make spiderweb design over top of pumpkin mixture. Reserve remaining yogurt for another use.
Place malted milk ball on top of dip for spider body. With melted chocolate, attach 2 eyeballs to malted milk ball for eyes. Arrange chocolate spider legs around malted milk ball.

Nutrition Facts : Calories 140, Carbohydrate 14 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 12 g, TransFat 0 g

PUMPKIN-YOGURT CHEESECAKE

Pumpkin-Yogurt Cheesecake image

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

Ingredients

2 tablespoons unsalted butter, melted, plus more for the pan
8 sheets graham crackers
1/3 cup plus 1 tablespoon granulated sugar
12 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2/3 cup plain Greek yogurt
3 large eggs, at room temperature
One 15-ounce can pure pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
2 tablespoons confectioners' sugar

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

Tips:

Use a 9-inch springform pan for the cheesecake. This will ensure that the cheesecake is cooked evenly.
Make sure the cream cheese and yogurt are at room temperature before you start. This will help them mix together smoothly.
Don't overbeat the cheesecake batter. Overbeating can make the cheesecake dense and crumbly.
Bake the cheesecake in a water bath. This will help prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving. This will help it set properly.

Conclusion:

Pumpkin yogurt cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich pumpkin flavor, and tangy yogurt filling, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin yogurt cheesecake a try.