CRUSTLESS LEMON OR VANILLA CHEESECAKE WITH GREEK YOGURT (LOWFAT)
This recipe is similar to my Breakfast Cheesecake for South Beach Diet but this uses cream cheese (or neufchatel) and Greek yogurt. I've been trying to convert some recipes using whipped cottage cheese to recipes that use Greek yogurt, and this one is another keeper, I think. The vanilla and lemon versions are the same except that the lemon version calls for lemon rind and lemon juice, plus some additional sweetener.
Provided by coconutty
Categories Dessert
Time 50m
Yield 1 cake, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
- Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
- Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
- NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
Nutrition Facts : Calories 244.7, Fat 16.1, SaturatedFat 8.3, Cholesterol 165.7, Sodium 169.2, Carbohydrate 18.6, Sugar 18.1, Protein 6.4
PUMPKIN-YOGURT CHEESECAKE
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
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
CRUSTLESS PUMPKIN CHEESECAKE PIE WITH GREEK YOGURT (LIGHT, LOWFA
I had been wanting to make cheesecake with Greek yogurt. I whipped this up tonight, making a composite of a few different recipes, including recipe #466606, which is incredible if you want a full-fat version of pumpkin cheesecake pie (made with cream cheese). I baked this in a metal pie pan; you should reduce the oven temperature by 25 degrees F. if using a glass pie pan.
Provided by coconutty
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
- Check your canned pumpkin: If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk) and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside. (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.).
- Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
- Add Greek yogurt and mix to incorporate.
- Add sugar and spice; beat until incorporated.
- Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
- Add pumpkin; beat just until incorporated and smooth.
- Spray a round 9-inch pie pan with cooking spray. Pour batter into pan.
- Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
- Remove from oven and cool on a rack. When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes).
- NOTE: You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.
Nutrition Facts : Calories 112.3, Fat 3.4, SaturatedFat 1.7, Cholesterol 54.2, Sodium 84.8, Carbohydrate 18.2, Fiber 0.1, Sugar 17.6, Protein 2.7
CRUSTLESS PUMPKIN PIE CUSTARD
Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.
Provided by Karen in KS
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs and mix in bowl with remaining ingredients.
- Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.
FLUFFY PUMPKIN CHEESECAKE PIE
Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school
Provided by Malee_H
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
- Stir in pumpkin.
- Add eggs, and mix until blended.
- Place crust on a baking sheet and pour filling into crust.
- Bake at 350 for 40 minutes or until center is almost set.
- Cool completely on wire rack.
- Refrigerate for 3 hours or overnight.
- Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.
Nutrition Facts : Calories 328.1, Fat 21.2, SaturatedFat 9.8, Cholesterol 93.4, Sodium 350, Carbohydrate 30.8, Fiber 1.2, Sugar 23.1, Protein 5.3
PUMPKIN CHEESECAKE PIE
This is the best pumpkin pie you will ever have. I will never eat "normal" pumpkin pie EVER again.
Provided by Davina Cook Master
Categories Pie
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 6
Steps:
- Soften cream cheese in microwave at high for 15 to 20 seconds.
- In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
- Add sugar and spice. Beat until combined.
- Add eggs, one at a time, mixing until just combined after each addition.
- Stir in pumpkin.
- Pour into crust.
- Bake at 350°F for 35 to 40 minutes or until center is almost set.
- Cool for 1 hour.
- Refrigerate at least 3 hours.
Nutrition Facts : Calories 351.6, Fat 22.6, SaturatedFat 10.4, Cholesterol 87.2, Sodium 297.4, Carbohydrate 33.9, Fiber 0.6, Sugar 24.6, Protein 5.4
YOGURT CHEESE CHEESECAKE (CRUSTLESS)
Make and share this Yogurt Cheese Cheesecake (Crustless) recipe from Food.com.
Provided by R Foodie
Categories Cheesecake
Time 3h10m
Yield 1 cheesecake, 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Spray the sides and bottom of a 2-quart soufflé dish with nonstick cooking spray.
- Whip yogurt cheese with sugar, egg whites, lemon juice, lemon peel, vanilla and cake flour; do not overbeat.
- Pour into prepared dish and set into a large pan of hot water. Bake for 1 1/2 hours or until cake is browned and cracked. Turn off oven and leave cake in oven for 1 hour longer.
- Remove cheesecake from water bath and allow to cool in dish on a wire rack for 1 hour. Place serving platter over dish and invert.
- Chill until ready to serve, overnight is best. Serves 10-12.
- NOTES: After making this, a few suggestions. I used egg whites, but I think whole eggs would give a better texture. Baking this in a springform pan with a crust would work well. The lemon flavor is good, but any other flavor would work well. It tastes much, much better after being chilled overnight. Don't skip that step!
Nutrition Facts : Calories 230.8, Fat 0.2, SaturatedFat 0.1, Cholesterol 2, Sodium 108.4, Carbohydrate 49.8, Fiber 0.1, Sugar 47.7, Protein 8
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