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Pumpkin Cheesecake #madewithchobani

We were thinking long and hard about an opening line for this blog post but really, there’s not much to say about this cheesecake other than… PUMPKIN!

Just kidding. There are tons of great aspects of our Pumpkin Cheesecake! There’s the creamy, delicious Vanilla Chobani Greek Yogurt. The crispy warm crust. And last but not least, the smooth, sweet taste of that first bite.

Chobani Pumpkin Cheesecake 3

There are, of course, those who think the pumpkin fad is one for the birds, but we’re not among that group. We’re more supportive of the ‘the more, the merrier’ mentality.

With that said, bring on the pumpkin goodness!

Chobani Pumpkin Cheesecake 2_Resize

Pumpkin Cheesecake Made With Chobani

1½ cups graham cracker crumbs
¾ cup finely chopped pecans
6 tablespoons unsalted butter, melted
½ teaspoon fine salt, divided
2 (8-oz.) packages cream cheese
1 cup sugar
1½ cup canned pumpkin puree
1 cup Vanilla Chobani Greek Yogurt
3 tbsp praline liquor or rum (optional)
1 tbsp plus ½ teaspoon pumpkin spice
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs

Directions

1. Preheat the oven to 325 degrees F.

2. Whisk the graham cracker crumbs, butter, pecans and half of the salt together in a bowl to make a moist mixture. (If you can’t press it together into clumps, add a few drops of water.)

3. Coat the inside of a 9” springform pan with non-stick spray. Press the crumb mixture into bottom of the pan and an inch up the sides in an even layer.

4. Bake the crust until lightly browned, about 10 minutes. Let cool.

5. Meanwhile, combine the cream cheese and sugar in a bowl and whip with a handheld mixer until well combined and creamy. Add the pumpkin puree, Chobani, rum, pumpkin spice, cornstarch, vanilla, eggs and remaining salt and continue to mix until smooth.

6. Pour the cream cheese batter into the cooled crust and bake until the edges are set but the center is still slightly wobbly, about 1 hour and 15 minutes.

7. Turn the oven off, open the door briefly to let out some of the heat, and let cheesecake sit in the residual heat for 1 hour. Chill in the refrigerator for at least 3 hours (preferably overnight) before serving.