Vanilla Bean Yogurt Cheesecake
- 1 ½ cups graham cracker crumbs
- ¾ cup + 2 Tbsp. granulated sugar, divided
- ½ cup salted butter, melted
- 8 oz. low fat cream cheese, room temperature
- 4 large eggs
- 1 Tbsp. vanilla extract
- 2 Tbsp. all purpose flour
- 2 cups nonfat vanilla Greek yogurt
Directions1. Preheat oven to 350°F. 1. Combine the graham cracker crumbs, 2 Tbsp. sugar and melted butter in a small bowl. Press into the bottom of a lightly greased 9-inch spring form pan. Set aside. 1. Beat the cream cheese until very smooth. Add the eggs one at a time, and ¾ cup sugar until mixture is smooth. Add the vanilla and flour and mix to blend thoroughly. Gently whisk in yogurt. 1. Pour batter into the prepared pan and bake 42-50 minutes or until barely set in the center. Turn the oven off and cool cake in oven for 20 minutes. Remove and place on the countertop. Bring cake to room temperature, then refrigerate at least 4 hours or overnight. 2. Remove spring form pan sides, slice and serve.
Top cheesecake with berries.
For gluten free: Use gluten free graham cracker crumbs in place of graham cracker crumbs. Use gluten free flour in place of all purpose flour.
Per Serving: Calories 340, Total Fat 15g (Saturated 8g, Trans 0g), Cholesterol 95mg, Sodium 360mg, Total Carbohydrate 43g (Dietary Fiber 1g, Sugars 26g), Protein 9g, Vitamin A 8%, Vitamin C 0%, Calcium 10%, Iron 8% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 12 servingsSodium Smart Vegetarian Dessert Special Occasion Baking American