If you're on the hunt for a dessert that marries the rich, comforting flavors of fall with the creamy indulgence of cheesecake, look no further than this Creamy Greek Yogurt Pumpkin Pie Cheesecake! Imagine sinking your fork into a slice of velvety goodness, where the warm spices of cinnamon and nutmeg dance with the smoothness of pumpkin puree, all resting on a buttery graham cracker crust. This delightful fusion is not just a treat for your taste buds; it's also a showstopper for your holiday gatherings or cozy family dinners. Ready to impress your friends and family with a dessert that’s as easy to make as it is delicious? Let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes.
- Add Greek yogurt, pumpkin puree, and sugar to the cream cheese. Mix thoroughly until completely combined and no lumps remain.
- Add eggs one at a time, mixing well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in vanilla extract, cinnamon, nutmeg, and salt. Mix until the spices are evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake should be slightly jiggly in the center but set around the edges.
- Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour to prevent cracking.
- Remove from the oven and refrigerate for at least 4 hours or overnight to allow the cheesecake to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Remove the springform ring and slice into 10 servings.
- Optional: Garnish with whipped cream, a sprinkle of cinnamon, or candied pecans before serving.
Tips
- Room Temperature Ingredients: For a smooth and creamy cheesecake, ensure that your cream cheese and eggs are at room temperature before mixing. This helps to eliminate lumps and achieve a velvety texture.
- Don’t Overmix: When adding the eggs, mix just until incorporated. Overmixing can introduce too much air, leading to cracks in your cheesecake as it bakes.
- Water Bath Method: To further prevent cracking, consider baking your cheesecake in a water bath. Wrap the outside of the springform pan in aluminum foil and place it in a larger baking dish filled with hot water.
- Cooling Slowly: After baking, allow your cheesecake to cool in the oven with the door cracked. This gradual cooling process helps prevent sudden temperature changes that can cause cracks.
- Chill for Best Flavor: For the best flavor and texture, refrigerate your cheesecake for at least 4 hours, or ideally overnight. This allows the flavors to meld beautifully.
- Garnish Creatively: Elevate your cheesecake presentation by garnishing with whipped cream, a sprinkle of cinnamon, or even some candied pecans for added texture and flavor.
- Slice with Warm Knife: For clean slices, dip your knife in hot water and wipe it dry before cutting. This will give you beautiful, clean edges for each serving. Enjoy your baking adventure and savor every delicious bite of this creamy pumpkin cheesecake delight!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 10g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 125mg
