Grain-free, refined sugar-free pumpkin cheesecake, lightened up using yogurt for a healthier holiday treat.
This post is sponsored by Nancy’s Yogurt.
Did I ever tell you the story about my favorite holiday dessert? It’s a short one.
For me, there are few desserts more irresistible than a perfectly sweet, tangy, chilled homemade pumpkin cheesecake. I like my pumpkin treats super cinnamon-y and ginger-y, which is part of the reason I like making them myself at home. I tend to go heavy in the spice department, while keeping the dessert gluten-free (or grain-free) and naturally sweetened. While I absolutely love cheesecakes laden with cream cheese, I always make them with yogurt because the replacement is super easy and the result is a much cleaner treat.
From a flavor standpoint, cheesecake made with yogurt is still nice and tangy, but from a texture standpoint, it comes out airy and less dense. For me, this is a marvelous trade-off, as I love the nice tangy flavor but could do without desserts that are overly rich.