Time: 7 hours 55 minutes
Complexity: easily
Servings: 12

Pumpkin-yogurt cheesecake with whole grain cookies - a detailed recipe.

Ingredients:

• 32 honey whole grain graham crackers
• 0.33 cups and 1 tablespoon of granulated sugar
• 1 tbsp melted butter
• 340 g low-fat cream cheese (10%) at room temperature
• 0.5 cup brown sugar
• 0.5 tsp coarse salt
• 0.66 cups low-fat (2%) plain yogurt
• 2 large eggs at room temperature
• 2 large egg whites at room temperature
• 420 gr. pumpkin puree
• 2 tbsp. flour
• 1 tbsp pumpkin pie spice (nutmeg, allspice, cloves)
• 1 tbsp vanilla extract
• 2 tablespoons powdered sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, eggs, yogurt

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Preparation:

Step 1
• Position oven racks in the center and bottom third of the oven. Fill a springform pan halfway with water and place it on the bottom rack. This will create a moist environment for the cheesecake and prevent cracking. Preheat oven to 325°F (160°C). Coat a 8-inch springform pan with nonstick cooking spray.
Step 2
• Place the graham crackers and 1 tablespoon of granulated sugar in the bowl of a food processor and pulse until finely chopped. Add the butter and 2 tablespoons of water and pulse until the liquid is absorbed. Spread the mixture over the bottom of the prepared pan and press it into place. Bake until golden brown, 10-12 minutes. Let cool completely.
Step 3
• Combine the cream cheese, brown sugar, the remaining 1/4 cup granulated sugar, and salt in a large bowl. Beat with a mixer on medium speed until fluffy and smooth. Add the yogurt, eggs, and whites, reduce the mixer to low speed, and continue beating until combined.
  
  Add pumpkin, flour, pumpkin pie spices and vanilla. Beat on low speed just until combined. Stir a few times with a spatula to ensure all ingredients are thoroughly combined and to remove any remaining air bubbles that could cause the cheesecake to crack.
Step 4
• Pour the mixture over the dough and tap the pan lightly on the countertop a few times to remove any air bubbles. Place the pan on the center rack of the oven. Bake for 50-60 minutes, until the dough is just slightly set and still jiggly in the center.
  
  Turn off the oven and open the door. Let stand in the oven for 15 minutes, then transfer to a wire rack to cool completely. Loosen the edges of the pan with a sharp, thin knife. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
Step 5
• Before serving, remove the cheesecake from the refrigerator and remove the sides of the pan. Let the cheesecake come to room temperature, 30-60 minutes. If the top of the cake seems damp, pat it dry with a paper towel. Dust with powdered sugar.
  
  Recipe pumpkin cheesecake.

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