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Pumpkin Cookie Cheesecake

A light and creamy pumpkin cheesecake in a richly decadent cookie crust.
Prep Time15 minutes
Cook Time43 minutes
Total Time58 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, cookie, pumpkin
Servings: 4
Calories: 594kcal
Author: Rachael

Ingredients

Crust

  • 8 OREO cookies
  • 4 graham crackers
  • 1/4 cup pecan pieces
  • 4 Tbs butter
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 2 Tbs brown sugar

Cheesecake

  • 4- 4 ounce containers Yoplait Pumpkin Cheesecake Greek 100 Whips
  • 4 ounces cream cheese
  • 3/4 cup pumpkin
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup sugar
  • 2 Tbs flour
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp pumpkin spice emulsion Or use 1 tsp pumpkin pie spice

Instructions

  • Preheat the oven to 325 degrees F
  • Put all the crust ingredients in the food processor, and process until finely chopped
  • Spray the bottom of the mini springform pans with non-stick cooking spray
  • Divide the crust evenly between 4 mini cheesecake springform pans
  • Press the crust firmly so it is compact. I used the back of a spoon.
  • Bake for 5 minutes
  • Wipe out the food processor, then while crust is baking, put the cheesecake filling ingredients in and process until smooth.
  • When crust is done baking, pour cheesecake filling over top, evenly dividing it between the 4 springform pans.
  • Bake for 30-35 minutes until just barely jiggles
  • Cool on cooling rack for 1-2 hours.
  • Refrigerate 3-5 hours before serving.

Nutrition

Calories: 594kcal | Carbohydrates: 59g | Protein: 13g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 146mg | Sodium: 594mg | Potassium: 327mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2705IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 3.7mg