Wednesday, September 18, 2013

{Recipe} White Chocolate Pumpkin Cheesecake (with Greek yogurt!)

I finally got bit by the fall bug last weekend. I usually get really excited about each new season, but I'm a summer girl at heart, and as September rolled around this year, I was feeling kind of bummed that I didn't make the most of my summer. No beach trips. Only a handful of days at the pool. A lack of tanned skin and sun-kissed hair. I kind of wanted to rewind to July. But last weekend as the weather started feeling cooler, I finally accepted the inevitable, and suddenly felt like I desperately needed pumpkins and mums on the patio and some sort of pumpkin baked goods in the oven. A few hours after that feeling initially stuck, and I was chowing down (at an embarrassing rate) on this cheesecake. Although the quantity I ate was a bit excessive, the use of Greek yogurt in this recipe helps to make it a healthier dessert (at least compared to regular cheesecake!).

I used a modified version of this recipe. I urge you to take a look at that one - it's more detailed and sounds delicious, and the things I modified weren't necessarily by choice (c'mon, local grocery store - why don't you have cinnamon chips?!). Since I did do a few things differently though, I've listed my recipe below.

  • 8 oz. reduced fat cream cheese
  • 2 tbsp. granulated sugar
  • 2 tbsp. no-calorie sweetener
  • 1 tsp. vanilla extract
  • 1 pinch sea salt
  • 3/4 cup + 1/4 cup nonfat plain Greek yogurt
  • 3/4 cup pumpkin puree
  • 2 egg whites
  • 1 tbsp. flour
  • 2 tsp. pumpkin pie spice
  • 1 graham cracker pie crust
  • 1/2 cup white chocolate chips
Preheat over to 350 degrees. Beat the cream cheese, sugar, sweetener, vanilla, and sea salt until smooth. Gradually add 3/4 cup of yogurt, pumpkin, egg whites, flour, and spice. Pour the mixture into your pie crust. Heat the chocolate chips in the microwave in short increments until melted (mine took a little over a minute total). Mix 1/4 cup yogurt with the melted chips. Add dollops of the chip mixture on top of the cake, and swirl around the top with a toothpick to give it a swirly effect (I kind of botched that part!). Bake for approximately 30 minutes. Let cool, and refrigerate until ready to serve.

Have you started making any pumpkin recipes yet?


  1. Healthy cheesecake you say? Count me in!

    Maryam @

    1. And there's the pumpkin too - just think of all that vitamin A you'll be getting!

  2. Looks delicious! Do you think it would be possible to bake this in a mini muffin tin instead? I'm looking to make a bunch of mini cheesecakes for a party!

    1. Thanks, Sarah! I bet mini versions of these would be great! You might need to adjust the baking time but otherwise I'd think this would work just fine!

  3. This is really good and I had to try to make it with my wife

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