Pumpkin Cheesecake Frozen Yogurt Recipes

PUMPKIN-YOGURT CHEESECAKE

Pumpkin-Yogurt Cheesecake image

Creamy pumpkin cheesecake gets a good dose of Greek yogurt for a slightly tangier and denser version.

Provided by Food Network

Time 7h40m

Yield 12 servings

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter, melted, plus more for the pan
8 sheets graham crackers
1/3 cup plus 1 tablespoon granulated sugar
12 ounces cream cheese, at room temperature
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
2/3 cup plain Greek yogurt
3 large eggs, at room temperature
One 15-ounce can pure pumpkin puree
2 tablespoons all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
2 tablespoons confectioners' sugar

Steps:

Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside.
Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.
Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.
Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.
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PUMPKIN FROZEN YOGURT

Pumpkin Frozen Yogurt image

A yummy pumpkin frozen yogurt for a delicious treat!

Provided by TeenChef14

Categories Fruits and Vegetables Vegetables Squash

Time 2h35m

Yield 8

Number Of Ingredients 7

Ingredients

1 (15 ounce) can pumpkin puree
1 ½ cups low-fat plain Greek-style yogurt
½ cup maple syrup
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves

Steps:

In a large bowl, mix together the pumpkin, yogurt, maple syrup, vanilla extract, cinnamon, nutmeg, and cloves until smooth. Refrigerate the mixture until thoroughly chilled; freeze in an ice cream freezer according to manufacturer's instructions. Pack the frozen yogurt into a sealed container, and freeze until serving time.

Nutrition Facts : Calories 94.7 calories, Carbohydrate 19.5 g, Fat 0.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 146.1 mg, Sugar 15.3 g

HOMEMADE PUMPKIN FROZEN YOGURT

Homemade Pumpkin Frozen Yogurt image

Greek yogurt and cream cheese come together to create that same, luscious texture of your favorite store bought frozen yogurt. With a seasonal pumpkin flare, this low calorie dessert is just the treat that you'll want to cozy up to on a crisp fall night. Top with nuts, cinnamon, and dark chocolate for an extra kick that blends beautifully with the flavors of pumpkin spice. If you are not planning on serving immediately, keep it in the fridge and then throw it in the freezer 1-2 hours before you are ready to serve it.

Provided by Sara Tane

Time 1h40m

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 cups 2% Greek yogurt
4 ounces low-fat cream cheese, softened
1/2 cup canned pumpkin
1/4 cup dark brown sugar
1 tablespoon pumpkin pie spice
1/4 teaspoon kosher salt
1 teaspoon vanilla extract

Steps:

In a medium bowl with a hand mixer, combine Greek yogurt, cream cheese, and pumpkin.
Add remaining ingredients and mix until fully combined.
Freeze for 1-2 hours, depending on how much you want the mixture to solidify (any longer than 2 hours will cause yogurt to harden, so keep in refrigerator until 1-2 hours before ready to serve)

Nutrition Facts : Calories 198, Carbohydrate 22.4 g, Cholesterol 23.7 mg, Fat 7.1 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 4.4 g, Sodium 268 mg, Sugar 19.5 g