Vanilla Yogurt Cheesecake with Oat Crust

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10
Servings

Ingredients

8 oz lowfat cream cheese (room temperature)
16 oz Stonyfield Organic Greek Vanilla Nonfat Yogurt
1 c sugar
4 large Organic Eggs (room temperature)
1/8 t kosher salt

Oat Crust

2 c quick oats
1 c all-purpose flour
1/2 c brown sugar
1/2 t baking soda
6 oz butter (melted)
Nutrition Information: 

Preparation:

Step 1

Preheat oven to 350°.

Step 2

Grease a 10X13 inch baking pan or springform pan.

Step 3

In a food processor or bowl, mix all ingredients for oat crust until combined.

Step 4

Spread evenly in your pan of choice and press down slightly to compact mixture.

Step 5

Set aside.

Step 6

In a food processor, add all ingredients for cheesecake and blend to combine.

Step 7

Pour mixture into prepared pan(s) with oat crust.

Step 8

Put cheesecake in oven on middle rack and bake approximately 40-50 minutes or until the cheesecake jiggles when moved slightly and is springy to the touch. Be sure not to overcook, it will harden more as it cools.

Step 9

Pull from oven and cool on a rack until completely set.

Ingredients

8 oz lowfat cream cheese (room temperature)
16 oz Stonyfield Organic Greek Vanilla Nonfat Yogurt
1 c sugar
4 large Organic Eggs (room temperature)
1/8 t kosher salt

Oat Crust

2 c quick oats
1 c all-purpose flour
1/2 c brown sugar
1/2 t baking soda
6 oz butter (melted)
Nutrition Information: 

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