Pumpkin Raspberry Cheesecake
With autumn in full-swing and pumpkin season in full-force, this lightened up version of pumpkin cheesecake will be a hit in your household. In this particular recipe, Greek yogurt and raspberries are added to reduce the amount of cream cheese and sugar typically used.
- 4 ounces cream cheese
- 1/2 cup sugar
- 4 eggs, beaten
- 1 teaspoon pumpkin pie spice
- 2 teaspoons vanilla
- pinch of sea salt
- 1/2 cup canned pumpkin
- 1/2 cup reduced fat plain Greek yogurt
- 1 1/2 cups frozen raspberries
Adults: Preheat the oven to 300 degrees.
Kids: In a medium below, blend the sugar and cream cheese.
Kids: Add the eggs. Stir until well mixed.
Kids: Add the remaining ingredients and stir until well mixed.
Together: Gently fold in the raspberries
Together: Pour the batter into ramekins or a small cake pan..
Adults: Bake for 25-30 minutes.
Thank you to our friends at The Monday Campaign for allowing Nourish Interactive to share these kid-friendly recipes.
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About this Recipe
- Serves: 6
- Prep Time: 0 minutes
- Cook Time: 30 minutes