Pumpkin Yogurt Cheesecake

I made this pumpkin yogurt cheesecake for dessert last Thanksgiving and it was a huge hit with everyone. Pumpkin cheese cake recipes are one of my favorite pumpkin desserts to make, and I really like this one because I can make it with almost excusively local and seasonal ingredients in the fall.

Pumpkin Yogurt Cheesecake

For the crust:
1 ½ cups Newman’s Own Organics Ginger-Os
1/3 stick organic butter, melted

Preheat oven to 350°F. In a blender or food processor, or by hand, blend or crush cookies into crumbs. Mix with melted butter and pack into the bottom of an unbuttered 9-inch springform pan. Bake for 10 minutes. As a gluten-free alternative, you could use the raw walnut date crust instead.

For the cheesecake:
1 quart organic plain whole milk yogurt
2 packages organic cream cheese
3 organic, free-range eggs
1 cup organic sugar
1 ½ cups organic pumpkin puree (I made mine from peeled, roasted, and pureed local “cheese pumpkin”; see pumpkin purée)
1 tsp. cinnamon
½ tsp. ground ginger
1 ½ tsp. organic vanilla extract

Make yogurt cheese by placing yogurt in a paper towel or cheesecloth lined colander overnight in the refrigerator. 1 quart of yogurt will make 2 cups of yogurt cheese.

In a blender or food processor, or using a hand mixer, mix sugar and cream cheese. Add yogurt cheese, eggs, cinnamon, ginger, and vanilla. Add pumpkin puree, Blend well so there are no lumps. Pour mixture into the crust and bake at 350°F in a water bath for 60-70 minutes, or until set. Turn off the oven and allow the cheesecake to sit in the oven with the door ajar for 30 minutes. Remove and let cool on the countertop for 30 minutes, then chill in the refrigerator for 5-6 hours before serving.

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