With autumn in full-swing and pumpkin season in full-force, this lightened up version of pumpkin cheesecake will be a hit in your household. In this particular recipe, Greek yogurt and raspberries are added to reduce the amount of cream cheese and sugar typically used. This recipe was developed by Lisa Samuel, RDN and McKenzie Hall, RDN, consulting dietitians for the National Processed Raspberry Council.
Adult: Preheat the oven to 300 degrees.
Kid: In a medium below, blend the sugar and cream cheese.
Kid: Add the eggs. Stir until well mixed.
Kid: Add the remaining ingredients and stir until well mixed.
Together: Gently fold in the raspberries.
Together: Pour the batter into ramekins or a small cake pan.
Adult: Bake for 25-30 minutes.