2015 Recipes-Pumpkin Greek Yogurt Cheesecake Bars

[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Pumpkin Greek Yogurt Cheesecake Bars[/title][fusion_text]Week of November 16th-20th 2015

For the Crust:

  • 9 graham cracker sheets (18 squares)

  • ¼ cup pecans

  • 2 tablespoons packed light brown sugar

  • ¼ teaspoon cinnamon

  • ¼ teaspoon salt

  • 4 tablespoons unsalted butter, melted and cooled slightly

For the Cheesecake:

  • 2 cups full fat Greek yogurt

  • ¾ cup canned pumpkin

  • 2 eggs

  • ½ teaspoon vanilla extract

  • ⅓ cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1 ½ teaspoons pumpkin pie spice

  • whipped cream and pumpkin pie spice, for serving

Make the Crust:

Preheat oven to 325 degrees F. Spray an 8×8-inch square baking dish with cooking spray. Crush graham crackers into fine crumbs. Add the pecans, brown sugar, cinnamon and salt. Pour in the melted butter and combine. Pour the crust mixture into the prepared pan and use your hand to press it down into an even layer. Bake 13-15 minutes, or until lightly golden. Set aside to cool slightly while you prepare the cheesecake filling.

Make the Cheesecake Layer:

In a large bowl, add the Greek yogurt, pumpkin, eggs and vanilla. Mix until smooth. Add the sugar, flour, and pumpkin pie spice. Mix until well combined. Pour the cheesecake filling on top of the pre-baked crust and use a spatula to spread it evenly. Bake for 35-40 minutes, until the center jiggles just slightly when you shake the pan. Let cool for 1-2 hours on a wire rack and then chill in the refrigerator for at least 4 hours before serving. Serve topped with whipped cream and a sprinkle of pumpkin pie spice, if desired.

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