Pumpkin Cheesecake with Yogurt Toffee Topping

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5
Average: 5 (1 vote)
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A new twist to this seasonal favorite.

8
Servings

Ingredients

Crust

1 c crushed shortbread cookies (about 16-18 cookies)
2 T butter (melted)

Cheesecake

1 c Stonyfield Organic Low Fat Vanilla Yogurt
16 oz cream cheese (2 packages, softened)
1 1/4 c packed brown sugar
15 oz pumpkin purée
2/3 c evaporated milk
2 eggs
1 t cinnamon
1/2 t nutmeg

Topping

2 c crushed toffee candies
2 c Stonyfield Organic Low Fat Vanilla Yogurt
4 T sugar
Nutrition Information: 

Preparation:

Step 1

Preheat oven to 350°.

Step 2

In a small bowl, combine crushed cookies and butter.

Step 3

Press into the bottom and 1-inch up the side of an ungreased 9-inch springform pan.

Step 4

Bake for 6-8 minutes but don't allow it to brown.

Step 5

Cool for 10 minutes.

Step 6

In large mixer bowl beat cream cheese and sugar together until creamy.

Step 7

Add in yogurt, pumpkin, eggs, evaporated milk and spices.

Step 8

Beat well and pour into the crust.

Step 9

Bake for 60-65 minutes or until the edge is set but the center moves slightly.

Step 10

Remove from oven.

Step 11

Top with crushed toffee candies.

Step 12

Combine yogurt and sugar and spread over warm cheesecake.

Step 13

Bake for 10 minutes.

Step 14

Cool completely in pan and then refrigerate overnight.

Step 15

Drizzle with caramel sauce before serving.

Ingredients

Crust

1 c crushed shortbread cookies (about 16-18 cookies)
2 T butter (melted)

Cheesecake

1 c Stonyfield Organic Low Fat Vanilla Yogurt
16 oz cream cheese (2 packages, softened)
1 1/4 c packed brown sugar
15 oz pumpkin purée
2/3 c evaporated milk
2 eggs
1 t cinnamon
1/2 t nutmeg

Topping

2 c crushed toffee candies
2 c Stonyfield Organic Low Fat Vanilla Yogurt
4 T sugar
Nutrition Information: 

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