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    You are in: Home / Recipes / Pumpkin Cheesecake With Greek Yogurt Recipe
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    Pumpkin Cheesecake With Greek Yogurt

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    coconutty's Note:

    From - posted for safekeeping; not tried. Adjust baking time for size of mold used. I am guessing that these would go in muffin tins or someting similar; prep time is also a guess as is number of servings. See note below on how to substitute regular canned pumpkin for pumpkin pie filling.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      In a mixer, using the paddle attachment, blend together cream cheese and sugar.
    2. 2
      Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
    3. 3
      In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
    4. 4
      Add yogurt mixture into cream cheese and mix until fully combined.
    5. 5
      Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
    6. 6
      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

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    Nutritional Facts for Pumpkin Cheesecake With Greek Yogurt

    Serving Size: 1 (66 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 197.8
    Calories from Fat 87
    Total Fat 9.6 g
    Saturated Fat 4.7 g
    Cholesterol 144.8 mg
    Sodium 244.5 mg
    Total Carbohydrate 22.7 g
    Dietary Fiber 1.6 g
    Sugars 17.4 g
    Protein 5.5 g

    The following items or measurements are not included:

    Greek yogurt

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