From shape.com - 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.
My Private Note
Units: US | Metric
- 1In a mixer, using the paddle attachment, blend together cream cheese and sugar.
- 2Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
- 3In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
- 4Add yogurt mixture into cream cheese and mix until fully combined.
- 5Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
- 6NOTE: 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).
Browse Our Top Dessert Recipes
You Might Also Like...View All Dessert Recipes
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: