Pumpkin Yogurt Cheesecake Shake Recipes

PUMPKIN-YOGURT CHEESECAKE

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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MINI PUMPKIN PIE YOGURT CHEESECAKES

Steps:

• Heat oven to 375°F. Place mini foil baking cup in each of 12 mini muffin cups. Spray bottoms of cups with cooking spray.
• In small bowl, mix crust ingredients. Press 1 1/2 tablespoons mixture in each cup.
• Bake about 5 minutes or until just starting to turn golden brown. Cool about 5 minutes while making filling.
• In medium bowl, beat cream cheese and pumpkin pie mix with electric mixer on medium-high speed until blended. In small bowl, stir gelatin into hot water, stirring until dissolved. Add to cream cheese mixture; beat until combined. Add vanilla and yogurt; beat until thoroughly combined. Spoon 2 tablespoons filling into each cup. Sprinkle with pumpkin pie spice. Refrigerate about 4 hours or until set.

PUMPKIN CHEESECAKE MILK SHAKES

Steps:

• In a blender, combine all ingredients except graham crackers; cover and process until smooth. Pour into chilled glasses; serve immediately. If desired, garnish with graham crackers.

PUMPKIN YOGURT FLUFF

Steps:

• Stir together pumpkin puree, yogurt, pudding mix, and pumpkin pie spice in a bowl until mixture starts to thicken. Gently fold in whipped topping.
• Cover and refrigerate until ready to serve.

PUMPKIN CHEESECAKE WITH GREEK YOGURT

Steps:

• In a mixer, using the paddle attachment, blend together cream cheese and sugar.
• Add eggs one at a time, scraping the bowl after each one. Beat in salt, vanilla, and cinnamon.
• In a separate bowl, mix together pumpkin pie filling and Greek yogurt.
• Add yogurt mixture into cream cheese and mix until fully combined.
• Fill the desired mold(s) and bake at 300 degrees Fahrenheit in a water bath for 15 to 20 minutes.
• NOTE: Pumpkin pie filling contains the spices and seasonings needed to fill a pumpkin pie once you add the eggs and evaporated milk. Canned pumpkin only contains the pureed vegetable itself. If your recipe calls for pumpkin pie filling but you only have canned pumpkin on hand, you can use the canned pumpkin if you add your own seasonings and sugar and proceed as directed with the rest of the recipe. (from ehow.com).