Greek Yogurt Cheesecake

Name: Greek Yogurt Cheesecake
Prep time: 15 min
Total time: 375 min
Yield: 16
Ingredients: 4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs); 2 pkg. Neufchatel cheese, softened; 1 cup sugar; 1 tsp. vanilla; 1 container plain nonfat Greek yogurt; 2 whole eggs; 3 egg whites; 1½ cups raspberries

If you love cheesecake, you'll want to try this deliciously tangy version made with Greek yogurt. It's a delicious dessert when topped with your favorite fresh berries.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 16 servings.

Ingredient list

4 HONEY MAID Honey Grahams, finely crushed (about 1/2 cup crumbs)
2 pkg. (8 oz. each) Neufchatel cheese, softened
1 cup sugar
1 tsp. vanilla
1 container (16 oz.) plain nonfat Greek yogurt
2 whole eggs
3 egg whites
1½ cups raspberries

Directions

Heat oven to 325°F.

Sprinkle graham crumbs onto bottom of 13x9-inch baking dish sprayed with cooking spray.

Beat Neufchatel, sugar and vanilla in large bowl with mixer until well blended. Add yogurt; mix well. Gradually beat in whole eggs and egg whites, mixing after each addition just until blended. Pour into prepared pan.

Bake 55 min. to 1 hour or until center is almost set. Cool completely.

Refrigerate cheesecake 4 hours. Serve topped with raspberries.

Recipe Tips

Substitute
Substitute 1/4 tsp. almond extract for the 1 tsp. vanilla.
Special Extra
Garnish with fresh mint leaves before serving. Or serve topped with fresh blueberries and sliced fresh strawberries instead of/or in addition to the raspberries.