Greek Yogurt Cheesecake Recipe
Caramel pecans, peaches, blueberries
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 2
Make the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until well combined. Press the mixture into the bottom of a 9-inch springform pan.
- 3
Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes or until golden brown. Remove from the oven and let it cool.
Filling Preparation
- 4
Mix the Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix until well combined.
- 5
Add Greek Yogurt and Eggs
Add the Greek yogurt and vanilla extract to the cream cheese mixture. Mix until smooth. Then, add the eggs one at a time, mixing well after each addition.
- 6
Pour Filling into Crust
Pour the filling over the cooled crust in the springform pan.
- 7
Bake the Cheesecake
Bake in the oven for 50-60 minutes or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool inside for 1 hour.
- 8
Chill the Cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Topping Preparation
- 9
Prepare the Topping
Before serving, top the cheesecake with sliced peaches, blueberries, chopped pecans, and drizzle with caramel sauce.