Description
This Perfect Pumpkin Greek Yogurt Cheesecake is a lighter take on traditional cheesecake, featuring a creamy filling made from pumpkin puree, Greek yogurt, light cream cheese, and warm fall spices atop a simple graham cracker crust. It delivers rich autumn flavors with a pleasant tang and a smooth texture, making it an ideal dessert for cozy gatherings or weeknight treats.
Ingredients
Scale
For the crust:
- 3/4 cup graham cracker crumbs (I use Honey Maid)
- 1 tbsp sugar
- 3 tbsp butter (melted and cooled slightly)
For the cheesecake filling:
- 1 tsp vanilla extract
- 1 cup pumpkin puree (I use Libby’s)
- 1 tsp cinnamon (freshly ground preferred for more flavor)
- 4 oz light cream cheese (room temperature for smooth mixing)
- 1 egg (room temperature)
- 1/2 cup Greek yogurt (non-fat or 2% works well)
- 1/3 cup sugar
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Instructions
- Prepare the Crust Mixture: Melt the butter in a small bowl and let it cool slightly for about a minute. In another bowl, combine the graham cracker crumbs with 1 tablespoon of sugar, then pour the melted butter over and stir until the mixture resembles wet sand and holds together when pressed. Set aside this crust base.
- Make the Pumpkin Cheesecake Filling: In a medium bowl, combine room-temperature light cream cheese, pumpkin puree, Greek yogurt, sugar, vanilla extract, cinnamon, nutmeg, and cloves. Beat with an electric mixer on medium speed for about 2 minutes until smooth and lump-free. Gently fold in the egg just until incorporated, being careful not to overmix to avoid cracks during baking.
- Prepare Pan and Layer Filling: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Spoon about 1 tablespoon of crust mixture into each liner and press down gently with the back of a spoon to form an even base. Top each with 1.5 to 2 tablespoons of pumpkin cheesecake filling, filling about three-quarters full.
- Bake the Cheesecakes: Bake in the preheated oven for 25 minutes. The cheesecakes are done when the edges are set but the centers still have a slight jiggle when gently shaken. Remove from oven and let cool in the tin at room temperature for about 1 hour.
- Chill and Set: After cooling, transfer the muffin tin to the refrigerator and chill for at least 2 hours to allow flavors to meld and texture to set. Cheesecakes can be made up to 2 days ahead and stored in an airtight container in the fridge.
Notes
- Use room temperature ingredients to avoid lumps and ensure smooth batter.
- Do not overbake to prevent cracks; centers should retain a slight jiggle.
- Press the crust firmly to avoid crumbling when slicing.
- Mix on low speed and fold in the egg gently to avoid incorporating excess air.
- Serve with whipped cream, a sprinkle of cinnamon, or candied nuts for added texture and flavor.
- Store covered in the refrigerator up to 5 days or freeze slices up to 2 months.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
- Substitutions include full-fat cream cheese instead of light, regular yogurt or sour cream instead of Greek yogurt, and pumpkin pie spice instead of individual spices.
- Prep Time: 37 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin cheesecake, Greek yogurt cheesecake, fall dessert, light cheesecake, pumpkin recipe, easy cheesecake, graham cracker crust
