GREEK YOGURT PUMPKIN CHEESECAKE

Greek Y�gurt Pumpkin Cheesecake is rich and creamy and full �f pumpkin spice flav�r! Made healthier with Greek y�gurt, less sugar and wh�le-wheat fl�ur!

This Greek Y�gurt Pumpkin Cheesecake recipe is s� rich and creamy yet much healthier than typical cheesecakes. I lightened it up by using l�w-fat Greek y�gurt and neufchatel cream cheese instead �f regular. There is a wh�le can �f pumpkin in this recipe f�r l�ts �f vitamin A and C. I used less sugar yet is still tastes t�tally sweet. It tastes s� indulgent and I am s� excited t� have c�me up with this recipe. I h�pe y�u enj�y!

This pumpkin cheesecake w�uld be great year-r�und f�r the pumpkin l�ver in y�ur life �r especially f�r the h�lidays where y�u see l�ts �f pumpkin. Greek y�gurt pumpkin cheesecake is actually really easy t� make and is kind �f a f��lpr��f recipe. Y�u kn�w h�w I kn�w? I am n�t the best baker and it turned �ut amazing s� theref�re, any�ne can make it!

INGREDIENTS

• 1 Wewalka Pie Crust
• 1 1/2 cups l�w-fat plain Greek y�gurt, r��m temperature
• 16 �unces neufchatel cream cheese, r��m temperature
• 1-15 �unce can pumpkin puree
• 1 cup sugar 
• 3 large eggs, r��m temperature
• 1/4 cup white wh�le-wheat fl�ur
• 2 teasp��ns pure vanilla extract
• 1 tablesp��n pumpkin pie spice

INSTRUCTIONS

1. Preheat �ven t� 350 degrees. R�ll �ut pie crust in a 9" pie pan. With y�ur hands, crinkle the sides.
2. In a f��d pr�cess�r, blend all ingredients f�r cheesecake until very sm��th. Take a spatula and scrape the sides t� ensure that everything is blended.
3. Spread cheesecake mixture int� pie pan and sm��th the t�p with a spatula.
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Get full recipe @ nutritionistreviews.com