Ingredients
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
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Steps
- 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.
- 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.
