Ingredients
No-Bake Crust:
1 ½ cups graham cracker, crushed
¼ cup brown sugar
¼ teaspoon salt
8 tablespoons unsalted butter, melted
Pumpkin Cheesecake:
2 (8-ounce) packages cream cheese, softened
¾ cup pumpkin puree
¾ cup FAGE Total 5%
¾ cup honey
3 teaspoons pumpkin spice
1 teaspoon vanilla extract
Optional topping:
FAGE Total 5%, FAGE Total 2% or FAGE Total 0%
Candied Pecans
Pomegranate seeds
-
Steps
- In a medium bowl, mix graham cracker crumbs, brown sugar, salt, and melted butter. Spoon mixture into an 8-inch square pan and flatten out evenly. Freeze for 30 minutes.
- Add cream cheese, pumpkin puree, Greek yogurt, honey, pumpkin spice, and vanilla extract to a food processor and pulse until well combined.
- Add pumpkin mixture to the graham cracker crust and refrigerate for at least 6 hours to firm up.
- Garnish with Greek yogurt, candied pecans, and pomegranate seeds.
