Disclaimer: Chobani is launching their first ever digital cookbook hosted on Instagram! Chobani invited me to their virtual potluck and asked that I share a holiday recipe made with Chobani. The Chobani that was used in this recipe was bought with my own money and not provided by Chobani.
Happy Thanksgiving to all those who celebrate! The holidays are a special time of year. I am excited to spend time with my family/friends and I am excited to eat some really delicious foods. All this baby wants is carbs and honestly, I am going into Thanksgiving like:
Surprisingly, I thought my sweet tooth would go bananas when I got pregnant. If anything, I have been more into craving savory foods instead of sweets. But that’s not to say I don’t want any sweets. Give me a good piece of dark chocolate any day of the week and I am happy as a lark. We’re going away for the holiday (briefly) and I wanted to bring something that I know everyone would enjoy. So I made pumpkin cheesecake. I thought making a cheesecake would be a kind of a difficult project, but it’s surprisingly simple!
Also, I used a ready-made graham cracker crust just to make things easier. But of course, you can make one from scratch if you really wanted to be adventurous!
- 1/2 of a 15-ounce can canned pumpkin (pumpkin puree NOT pumpkin pie filling, which is filled with sugar and super high in calories)
- 4 tablespoons milk
- 4 ounces reduced fat neufchatel cheese
- 2 Chobani plain 0% 5.3 oz cups
- 1/3 cup of Splenda sugar blend
- 2 teaspoons pumpkin pie spice
- 2 eggs
Tools: 2 bowls + 1 ramekin; electric mixer, spatula
Preheat oven to 325°F. Empty ½ of your pumpkin (I eyeballed it) into a small bowl and add 4 tbsp of milk to the pumpkin and beat well with an electric mixer set on low; set aside. In another bowl, beat the neufchatel cheese with an electric mixer on medium speed until smooth. In that same bowl, add the 2 Chobani and mix with mixer until well incorporated. Once mixed, add the pumpkin pie spice and sugar and mix again until well incorporated and set aside. In the ramekin, lightly beat one egg. Add that egg to the yogurt-cheese batter and mix just enough to combine. Repeat with other egg. Add pumpkin from earlier; beat until incorporated and smooth. Now add to pie crust (whether homemade or not, up to you). Bake at 325 degrees for about 30 minutes (I had mine on the low rack). Remove from oven and let cool. When completely cool, chill for at least a few hours or place in freezer for about 30 minutes.
It was so, so good. Not overtly sweet at all. Even Nicky had a bite and liked it! If you make the recipe, let me know what your thoughts. For other Chobani inspired foods, check out their recipes here and check out their potluck on Thanksgiving!
Have a great holiday!