Pumpkin Cheesecake

Caroline Schiff’s Vanilla Yogurt Pumpkin Cheesecake made with Ellenos Vanilla Bean yogurt is that rich and creamy, that no cheese is required to make this seasonal indulgence. Cool, impossibly creamy, and exceptionally delicious. It’s a game changer.

Ingredients:

For the crust:

• 1 stick (114 g) unsalted butter, melted
• 3/4 cup (150 g) granulated sugar
• 1 ¼ cup (150 g) all-purpose flour
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt

For the cheesecake:

• 3 cups (680 g) Ellenos Vanilla Bean yogurt
• 1 ½ cups (300 g) granulated sugar
• 1 15 oz can (425 g) pumpkin puree
• 1 tablespoon vanilla extract
• 1 tablespoon pumpkin pie spice
• ¾ teaspoon kosher salt
• 6 large eggs

Equipment:

• 9” springform pan
• Mixing bowls

Instructions

1. Preheat the oven to 325°F. Line a 9” springform pan with a circle of parchment paper and set aside.
2. In a mixing bowl with a fork, combine the sugar, flour, and salt. Mix to combine, and then add the melted butter, mixing until uniform and crumbly. Transfer the mixture to the springform pan and press it out into an even layer, going 1” up the sides of the pan. Transfer the crust to the fridge to chill for 20 minutes, and then transfer to the oven. Bake until deep golden brown, 25 to 30 minutes. Remove the crust from the oven and reduce the temperature to 300°F. Let the crust cool to room temperature while you make the filling.
3. In a mixing bowl, whisk the Ellenos Vanilla Bean yogurt, sugar, pumpkin puree, vanilla extract, pumpkin pie spice, and salt until smooth and uniform. Add the eggs one at a time, whisking well to fully incorporate.
4. Pour the batter into the cooled crust and smooth into an even layer. Place the cheesecake in a deep baking dish or pan. Transfer the cheesecake in the pan to the oven, and then pour about four cups of hot water into the pan so it covers the entire surface, creating a water bath and being careful to avoid getting any water in the cheesecake itself.
5. Bake until the cheesecake is set around the edge, with a slight wobble in the center, 50-60 minutes. Remove the cheesecake from the oven and allow it to cool to room temperature in the water bath. When cooled, remove the cheesecake from the water bath and discard the foil. Transfer the cheesecake to the fridge to chill for at least six hours, or overnight.
6. When ready to serve, remove the outer ring of the springform pan. Slice and enjoy!