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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.

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About this Recipe
  • Serves: 6
  • Prep Time: 0 minutes
  • Cook Time: 30 minutes
Submitted By
Kids cook Monday
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