Pumpkin Yogurt Cheese Cake with Whole Grain Cookies – Detailed recipe. Nutrition value per serving: (total 12) Calories 225, total fats 9 g., Saturated fats g., Proteins 6 g., carbohydrates 30 g, fiber g., cholesterol mg., sodium mg., sugar g Share with friends: 
Time: 7 hours 55 minutes Difficulty: easy Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 32 honey whole grain graham crackers
- 0.33 Art. and 1 tbsp. l granulated sugar
- 1 tbsp. l melted butter
- 340 gr low-fat cream cheese cream (10%) room temperature
- 0.5 tbsp. brown sugar
- 0.5 tsp coarse salt
- 0.66 Art. low fat (2%) yogurt without additives
- 2 large eggs at room temperature
- 2 large egg whites at room temperature
- 420 gr. pumpkin puree
- 2 tbsp. l flour
- 1 tbsp. l spices for pumpkin pie (nutmeg, allspice pepper, clove)
- 1 tbsp. l vanilla extract
- 2 tbsp. l powdered sugar
Recipes with similar ingredients: shortbread cookies, cream cheese, pumpkin puree, brown sugar, seasoning for pumpkin pie, eggs, yogurt
Recipe preparation:
- Place the grills in the center and lower third of the oven. Fill out Half the baking dish with water and place on the lower wire rack. This will create a moist environment for the cheesecake and prevent cracking. Preheat the oven to 160 ° C. Cover detachable baking dish with a diameter of 20 cm non-stick culinary spray.
- Put crackers and 1 tbsp. l granulated sugar in a kitchen bowl combine and finely chop. Add butter and 2 tbsp. l grind water until liquid is absorbed. Dispense the mixture on the bottom of the prepared form and press. Bake until golden brown, 10-12 minutes. Give it completely cool off.
- Combine cream cheese, brown sugar, remaining 0.33 Art. granulated sugar and salt in a large bowl. Beat with a mixer on medium speed into a lush homogeneous mass. Add yogurt, eggs and squirrels, set the mixer to low speed and keep whipping, until everything mixes up. Add pumpkin, flour, spices for pumpkin pie and vanilla. Whisk at low speed to just mix the ingredients. Shuffle several times with a spatula, to make sure all the ingredients are mixed well and remove air bubbles remaining in the dough due to which the cheesecake may crack.
- Pour the mixture over the dough and lightly tap the mold on countertop several times to get rid of air bubbles. Place the mold on the center grill of the oven. Bake 50-60 minutes, the dough should only slightly harden and sway a little in center. Turn off the oven and open the door. Let stand in oven 15 minutes, then shift to a wire rack to give completely cool off. Separate the edges from the mold with a sharp, thin knife. Cool at room temperature, then refrigerate in the refrigerator. at least 4 hours or night.
- Before serving, remove the cheesecake from the refrigerator and remove the walls forms. Let the cheesecake warm to room temperature, 30-60 minutes. If the cake seems wet on top, blot it with paper with a towel. Sprinkle with powdered sugar. Pumpkin recipe cheesecake.
