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