Pumpkin Yogurt Cheesecake Food

PUMPKIN SPICE CHEESECAKE

Steps:

• Preheat oven to 350°. In a small bowl, mix cracker crumbs, brown sugar, cocoa and salt; stir in yogurt. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in pumpkin, sour cream, flour, vanilla and spices. Add eggs and egg yolk; beat on low speed just until blended. Pour into crust. Return pan to baking sheet., Bake 1-1/4 to 1-1/2 hours or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan.

PUMPKIN CHEESECAKE FROZEN YOGURT

Steps:

• Whisk all ingredients in a bowl until combined. Place in container of ice cream freezer and freeze according to manufacturers instructions.

PUMPKIN CHEESECAKE WITH GREEK YOGURT

Steps:

• In a mixer, using the paddle attachment, blend together cream cheese and sugar.
• Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
• In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
• Add yogurt mixture into cream cheese and mix until fully combined.
• Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
• NOTE: Pumpkin pie filling contains the spices and seasonings needed to fill a pumpkin pie once you add the eggs and evaporated milk. Canned pumpkin only contains the pureed vegetable itself. If your recipe calls for pumpkin pie filling but you only have canned pumpkin on hand, you can use the canned pumpkin if you add your own seasonings and sugar and proceed as directed with the rest of the recipe. (from ehow.com).