FAGE Total Yogurt-Pumpkin Cheesecake


4 Tablespoon FAGE Total 5%

1/2 Cup ground pecans

1 Cup graham crumbs

1 Tablespoon butter (melted)

1 1/2 Cup FAGE Total

1/4 Cup ricotta

1/2 Cup honey

1/2 Cup cream cheese

1/2 Cup pumpkin puree

3 Eggs

2 Egg whites

4 Tablespoon corn starch

1 Tablespoon vanilla extract

1 Pinch pumpkin spice

1/4 Teaspoon salt

  1. Crust<br>
    In a bowl combine 4 tbsp. FAGE Total, 1/2 cup ground pecans, 1 cup graham crumbs and 1 tbsp. melted butter until well mixed. Press the mixture into a pie dish to cover the dish completely.
  2. Cheesecake Filling<br>
    Using a food processor purée the remaining FAGE Total, ricotta, honey, cream cheese and pumpkin purée. Move the mixture to a bowl. In a blender purée the eggs, egg whites, cornstarch, vanilla, pumpkin spice and salt until smooth. Combine the FAGE Total yogurt mixture and egg mixture by whisking them together rapidly until they are completely combined. Preheat oven to 275°. Pour mixture into the pie crust then place the cheesecake in a two inch hotel pan and create a water bath by pouring warm water to about ½ the height of the pie dish. Bake at 275° for about 40 minutes or until the filling is completely set. Remove the cheesecake from the water bath and allow to cool before serving.
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