Reduced Fat Pumpkin Cheesecake Bars

A few weeks ago, I received a lovely email from Chobani Greek Yogurt stating that they loved my recipe for Cucumber Yogurt Lime Dip. They also said that they wanted to send me some yogurt as a thank you and if I happen to come up with another great recipe, all the better. Well, I think I did just that!

To me, Fall means pumpkin, so what better way to incorporate some of Chobani's famous Vanilla Greek Yogurt into these Pumpkin Cheesecake Bars. I don't like to keep a lot of sweets laying around the house, so when I do have a craving, I try to "lighten" the recipe up a bit so I don't feel so guilty eating them. This dessert was decadent, yet light at the same time and my family and I really enjoyed them.

Reduced Fat Pumpkin Cheesecake Bars
Cook Time: 1 hour       Refrigerator Time: 6 hours       Servings: 16

Ingredients
For the Crust

• 9 Graham Cracker Squares
• 1/4 c. Granulated Sugar
• 1 tsp. Pumpkin Pie Spice
• 5 tbsp. Butter, melted
• 1 tsp. Butter

For the Filling and Cheesecake Bars

• 1 lb. Fat Free Cream Cheese, softened
• 1/2 c. Granulated Sugar
• 1/2 c. Pureed Pumpkin
• 1/2 c. Chobani Nonfat Vanilla Yogurt
• 2 Large Eggs
• 1 tsp. Vanilla Extract
• 1/4 tsp. Pumpkin Pie Spice

Directions
For the Crust

1. Preheat oven to 350 degrees.
2. Add the crackers, sugar and pumpkin pie spice to a food processor and pulse until the mixture is crumbly; then add in the butter and pulse until the crumbs form together.
3. Grease the bottom and sides of an 8"x8" pan with the teaspoon of butter; then firmly press the crumbs into the bottom of the pan, coming up 1/2"-3/4" up the sides.
4. Bake for 5-8 minutes, then remove from oven and allow to cool.

For the Filling and Cheesecake Bars

1. Cream together all of the ingredients using a stand mixer until creamy.
2. Pour the batter into the crust and spread out evenly.
3. Bake for approximately 40 minutes or until the sides start to puff up and turn slightly brown. The center should be somewhat firm to the touch.
4. Allow to cool and refrigerate for at least 6 hours before cutting into 16 squares.

Enjoy! 

Nutrition Facts per Serving

Calories 141, Carbs 18.4g, Fat 5.1g, Protein 5.9g, Fiber .5g, Sugar 12.9g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Triple Chocolate Raspberry Hazelnut Cheesecake

As I mentioned in an earlier post, I hosted Easter this year and I was dying to try out a new cheesecake recipe. I had originally started off thinking I was just going to do a Chocolate Hazelnut version but I thought that raspberries would also give this a nice flavor. I used the same base as the Limoncello Cheesecake I made several months ago, but changed it up a bit. It was INCREDIBLE!!! I just love the flavor combination of chocolate, raspberries and hazelnuts and it was so creamy, not dense like other cheesecakes I've had. I will definitely be making this cheesecake again. I does taste best if you make it a day before you are ready to serve so that the cheesecake has time to properly set (get firm) so plan accordingly. It will also freeze well as long as you wrap it tightly in plastic wrap, then cover it in foil. 

Triple Chocolate Raspberry Hazelnut Cheesecake

Crust

16 Chocolate Graham Crackers

½ c. Hazelnuts

¼ c. Granulated Sugar

1 Stick of Salted Butter, melted 

1 tsp. Butter

Pulse the graham crackers, hazelnuts and sugar in a food processor until they are chopped fine. Gradually pour in the butter until it is mixed well and crumbly. Lightly butter the bottom and sides of a 10”  round spring form pan using approximately 1 tsp. of butter. Press the graham cracker mixture into the bottom of the pan and come up about ½" on the sides. Bake at 350°F for 5 minutes then remove and let cool. 

Cheesecake filling

2 lb. Cream Cheese

1 c. Granulated Sugar

4 Eggs

1 c. Chambord (Raspberry Liquor)

1/2 c. Nutella

2 tsp. Vanilla Extract

1 oz. Dark Chocolate, chopped fine

1 oz. Semi-Sweet Chocolate, chopped fine

1 oz. White Chocolate, chopped fine

In a bowl, cream together the cream cheese and sugar. Next, add the eggs, Chambord and vanilla until well blended and smooth. Fold in the Nutella and three types of chocolate, then pour filling into the cooled crust. Place pan on top of a sheet pan and add 2 c. water to the bottom; creating a water bath. Bake 350°F for approximately 1 hour or until the edges puff up and the center is set. Refrigerate for at least 4 hours until the cheesecake has fully cooled then cut into 12 slices. 

Enjoy!

Shared on Sweet As Sugar Cookies Sweets for a Saturday 5/5/12
Shared on Carole's Chatter 5/31/13