Pumpkin Caramel Cheesecake

Name: Pumpkin Caramel Cheesecake
Prep time: 45 min
Total time: 3 h 45 min
Yield: 12
Ingredients: 1 1/2 cups graham cracker crumbs; 5 tablespoon butter, melted; 3 tablespoon sugar; 1 cup sugar, separated; 1 tablespoon lemon juice; 1 lb cream cheese, softened; 1 cup canned pumpkin; 1/2 cup Yoplait® Greek plain yogurt; Whipped cream (a cup or two, depending on how thick you want it!); 1/2 cup toffee chips

0 Ratings

0 Comments

Prep 45 min
Total 3 hr 45 min
Servings 12

A no-bake cheesecake with a light, fluffy texture - thanks to Yoplait® Greek in the base. MORE+ LESS-

By Michelle P

Updated September 18, 2017

Ingredients

Crust

1 1/2

cups graham cracker crumbs

tablespoon butter, melted

tablespoon sugar

Filling

cup sugar, separated

tablespoon lemon juice

lb cream cheese, softened

cup canned pumpkin

1/2

cup Yoplait® Greek plain yogurt

Topping

Whipped cream (a cup or two, depending on how thick you want it!)

1/2

cup toffee chips

Steps

Hide Images

1

Set cream cheese at room temperature for an hour to soften.
2

Melt the butter for the crust, then combine with crumbs and sugar. Press firmly into 9 inch sprinform pan, and place in refrigerator to cool and harden.
3

Make caramel. Pour 1/2 cup sugar into a small, sturdy saucepan. Cover sugar with enough water to rise 1/2 inch above the sugar. Add the lemon juice. Cook over medium heat until the caramel browns, removing from the heat slightly before desired color is reached.
4

Allow the caramel to cool for a few minutes.
5

Combine caramel with the rest of filling ingredients and pour into prepared crust.
6

Refrigerate for 3-4 hours. Top with whipped cream and toffee chips before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

If you're at all like me, there's one reason to look forward to fall that far outstrips all the rest: the fact that zucchini season is over. Funnily enough, all my neighbors who previously had an overabundance of zucchini never seem to have any pumpkin to spare. I'm almost certain the pumpkins are all being used for delights like this Pumpkin Caramel Cheesecake Recipe. But don't worry, canned pumpkin works beautifully. This cheesecake is a no-bake variety, and owes its light, fluffy texture to the Yoplait greek yogurt in the base. It has a little homemade caramel, which sounds scary, but is super easy. Top with whipped cream, toffee sprinkles, DEVOUR (and be glad it's not zucchini). Serve with more whip and caramel, if desired. Hope you enjoy! (I have to admit, after making this recipe in our little test kitchen, we literally ate it for breakfast all week!)