Rich, creamy, super decadent cheesecake loaded with all the flavor of a classic pumpkin pie! Made with a thick, buttery graham cracker crust and topped with a soft dollop of whipped cream – this is Fall dessert at its finest! Grab your forks now 😉
Ok. I’ll say it before you do. I am obsessed with Greek yogurt right now! Is it a crush? Is it love? I’m not sure yet. But one thing I do know – I’m a Greek yogurt baking fool and I see no end in sight. The good news? Greek yogurt makes me make you the tastiest of treats! Like this Creamy Greek Yogurt Pumpkin Pie Cheesecake! It is such a winner. I know this as fact because I’ve had many a’ slices of pumpkin cheesecake in my life, and this one beats them all black and blue!
blame thank these Greek yogurt pumpkin pie bars for the inspiration to make this gorgeously indulgent Fall treat. As I was cleaning up the last splatters of pumpkin and whipped cream from that baking project, all I could think about was MORE pumpkin treats. I swear, it’s a Fall thing! Originally I had planned to make you a pumpkin cheesecake with a different spin (and I still may…), but after a few too many Greek yogurt spiked pumpkin pie bars, I knew my destiny had changed. I knew a Greek yogurt cheesecake had to happen. For you!
Now, if you’re sitting there wondering if the cheesecake tastes like Greek yogurt, the answer is actually no. I, funnily enough, am not a yogurt eater in real life. Like, you’ll never find me cracking open a container and going at it straight with a spoon. Blech. No. BUT! I buy it by the case when we hit up the grocery store because it is a goddess in baked goods. Not only does it create an ethereal like creaminess to cheesecake, but it doesn’t overwhelm flavor wise. I love that.
So, what does this cheesecake taste like (you ask)? PUMPKIN PIE!!! Through and through. It’s heavily spiced, loud of pumpkin flavor, and creamy as can be. See, I hate when pumpkin desserts don’t taste like pumpkin. I don’t get it one bit! So when I was testing fillings for this cheesecake, I made sure to really bring it in the pumpkin department. This thick, rich, pumpkin-licious filling was the clear winner.
I topped each slice with a generous dollop of bourbon whipped cream, and it was just the icing on the cake! I also think a honey spiked dollop of Greek yogurt on top may be good if you’re looking for an extra yogurt fix 😉 xoxo
Creamy Greek Yogurt Pumpkin Cheesecake
For the Creamy Greek Yogurt Pumpkin Filling:
- (3) 8 oz packages of cream cheese, cut into cubes and VERY soft
- 1/2 cups full-fat Greek yogurt
- 3 large eggs + 2 egg yolks
- (1) 15 oz can of pumpkin puree
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 3 tablespoon all purpose flour
- 1 1/2 teaspoons vanilla extract
For the Graham Cracker Crust:
- 2 cups graham crackers, pulsed into crumbs
- 1/3 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon salt
- 7 tablespoons butter, melted
- Preheat oven to 325 degrees (F).
- In the body of a blender combine graham crackers, cinnamon, ginger, salt, and sugar. pulse until the crackers have been completely pulsed to crumbs. Add melted butter; stir well to combine. Press down into a lightly greased 9-inch springform pan; set aside.
- Beat cream cheese and greek yogurt in a blender until smooth. Add pumpkin puree, eggs, egg yolk, sugars and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
- Pour filling into crust, and spread evenly. Wrap the bottom of the pan in foil (I recommend doing a few diligent layers here; none wants a wet crust).
- Place the pan into a large, deep pan. Fill the pan up with hot water half way. This is your water bath and will help ensure your cheesecake comes out crack free.
- Place pan in the oven and cook cheesecake for 1 hour and 40 minutes. Turn oven off and let the cheesecake sit for 45 minutes inside the oven. The cheesecake should be still slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 6 hours. When ready to serve, top with a dollop of whipped cream and enjoy!