Looking for a rich, but still light dessert with all of your favorite flavors of autumn? Then try this Greek Yogurt Pumpkin Cheesecake Tart.
Most of my life I’ve been really good about going to the dentist every six months, but to be honest, I hate going. And I really hated my old dentist. After The Bug freaked out the first time I tried to bring him there, and they basically threw us out of the office, I vowed to never go back. That was a year and a half ago. In the meantime, I found a new dentist, and The Bug has been twice. Me, not so much.
I had plenty of excuses – I wanted to bring him for his first appointment and make sure it was a good experience for him, and not have him sit through my cleaning. I didn’t want to face the people at my old office to request my records and have to explain why I was leaving. I got pregnant and you know, starting at a new dentist and not being able to get X-rays is just pointless, right? Then he was off of school for the summer, and no way I could manage to bring both boys.
Really I just didn’t want to go.
I tend to whine and complain about
everything going to the dentist, but now I have to put on a happy face so that I don’t transfer my negative feelings about the dentist to The Bug. His two visits have been great, he has been really cooperative, and the hygienist has been super-sweet. And then he gets toys before he leaves. I can’t be the one that makes him think there is any reason why this should be anything other than a positive experience.
Luckily I was pleasantly surprised by the new dentist and actually had a good visit. So now maybe I won’t have to worry about being less than honest about how I feel about dentist visits with The Bug, end, eventually Baby Smiles (who smiled through my whole appointment – I love that kid).
Another thing I am less than honest about with The Bug is this pumpkin cheesecake. I may make other cheesecake-type, healthy-ish treats, but I don’t ever really make actual cheesecake. He hasn’t been to The Cheesecake Factory and seen Reese’s Peanut Butter Cup Cookie Dough Brownie Bottom Seven Layer Salted Caramel Fudge Swirl Cheesecake. He has no idea that cheesecake is typically a rich, decadent dessert.
So I sent this Greek Yogurt Pumpkin Cheesecake to school a couple times as part of the typically healthy lunch I try to send on a daily basis. And when we had it for dessert, I made sure to classify it as a “snack” as opposed to a “treat”, which allowed me to totally justify letting him have it for a few nights in a row. (Side note: to keep myself from demolishing desserts I make for the blog, I feed them repeatedly to my growing pre-schooler - is this wrong?!)
C’mon, it’s pumpkin, Greek yogurt, and pecans. It’s like I made him a yogurt parfait. Right?
And it’s a perfect dessert that evokes all the flavors of fall – pumpkin, pecans, maple, cinnamon and nutmeg, but none of them are over the top. I didn’t overdo the pumpkin or the spice, so it is is there, but you also get that nice cheesecake-y tang that comes through without being overpowered. It smooth, creamy, and not overly sugary, which makes maple pecan crust a perfect sweet and crunchy accent. Though you could certainly use a classic graham cracker crust, if you like.
Do you have to hide a dislike of doctors or dentists or anything like that from your kids?
- 1½ c ground pecans (I used one 6 oz. bag chopped pecans)
- 2 T maple syrup
- 1 T melted butter
- ⅛ t salt
- Preheat oven to 350°F, and coat a 10-inch springform pan with cooking spray.
- Combine all ingredients in a bowl and toss with a fork until crumbly.
- Press into the bottom of the prepared pan and bake for 15 minutes, or until lightly browned.
- No need to cool before filling.
- Preheat oven to 350°F. Place a baking dish filled with water on one of the lower rack of the oven to prevent the cheesecake from cracking.
- Combine all of the ingredients in a blender and puree until fully combined and smooth.
- Pour into over the prepared crust.
- Bake for 35-45 minutes, or until the center is set, and the edges begin to brown and pull away from the sides of the pan.
- Leave the tart in the oven, turn off, and let cool for 5-10 minutes before removing from the oven.
- Allow to fully cool to room temperature before placing in the refrigerator to cool for 2-3 hours before removing from the pan and serving.
Disclaimer: Yoplait provided samples of the Yoplait Greek yogurt. As always, all opinions are my own.
Didn’t get your cheesecake-ish fix yet? Try these recipes…
- Chocolate Covered Cheesecake Strawberries
- Strawberry Tiramisu Cheesecake Cups
- Greek Yogurt Cheesecake Dips
And here are a few from my friends…
- Caramel Apple Cheesecake Dip from Couponing & Cooking
- No-Bake Mini Pumpkin Cheesecakes from A Family Feast
- Mini Lowfat Blackberry Cheesecake Bites from Happy Food, Healthy Life