Pumpkin Yogurt Cheesecake



Pumpkin Yogurt Cheesecake from the Food Network

Pumpkins provide a powerhouse of nutrition and are one of the richest sources of beta carotene which is believed to reduce the risk of developing heart disease and certain types of cancer (prostate, lung and oral). In fact, each part of the pumpkin, from its yellow flesh to its seeds, has nutritional value. Pumpkin seeds which can easily be roasted for snacking...are filled with protein and are a great source of omega 3 fatty acids. Remember our bodies don't produce omega 3 fatty acids so we must get them through the food we eat. 

Because of its sweet taste and texture, pumpkin is a great addition to any meal and Pumpkin Cake is one of the great ways of including it in your meal. 



Pumpkins are one of the more resilient fruit, finding ways to grow large and bulging amongst sparse amounts of soil. They share nutrients along a connected vine that reaches into the ground to replenish itself.

Pumpkin in Hebrew is known as “kishuin” which means difficulty. It’s amazing how a pumpkin grows. Imagine how something so big can grow from something so small. That is often true with our faith. We may go through a season of pain, difficulty or confusion that seems to produce no fruit. We wonder why the Lord allowed it to happen when He could have stopped it... And yet sometimes down the road, we have the blessing of looking back. And when we do, we see that amidst the tears and prayers of that hard season, there was a little seed of faith that had been planted. That little seed was tended by the Great Gardener, and as we leaned seriously upon Him during that trial. He caused roots to grow from that seed of faith. James puts it this way in James 1:2-4.

“Count it all joy, my brothers, when you meet trials of various kinds, for you know that the testing of your faith produces steadfastness. And let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing.”

You see, faith grows out of trials. And through those trials, steadfastness is produced. James encourages us to let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing. God longs for us to surrender, and allow Him, the Great Gardener to tend to the garden of our hearts. He desires for us to trust Him when the winds and the weather do not make sense... He also wants us to remember that He will provide what’s necessary for our faith to grow.

Love the taste that will love you back!!!


👨🏾🍳 Ben@KingdomKitchen.Life



Pumpkin Yogurt Cheesecake 



2 tablespoons unsalted butter, melted, plus more for the pan

8 sheets graham crackers

1/3 cup plus 1 tablespoon granulated sugar

12 ounces cream cheese, at room temperature

1/2 cup packed light brown sugar 

1/2 teaspoon kosher salt

2/3 cup plain Greek yogurt

3 large eggs, at room temperature

1- 15-ounce can pure pumpkin puree

2 tablespoons all-purpose flour 

1 tablespoon pumpkin pie spice

1 tablespoon pure vanilla extract 

2 tablespoons confectioners' sugar



Position the oven racks in the center and lower third of the oven.

🍮Fill a baking dish or roasting pan about half full with water and place on the lower rack.

🍮Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch spring form pan with butter and set aside.

🍮Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs.

🍮Add the butter and 1 tablespoon water and pulse until moistened. 

🍮Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely.

🍮Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl.

🍮Pour the batter over the crust and rap the pan against the countertop to release air bubbles. 

🍮Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving.

Love the taste that will love you back!!!