Cheesecake with Ginger Snap Crust
This Cheesecake with Ginger Snap Crust is lightened up with Greek yogurt and delicious!
Servings: 12 servings
Calories: 137kcal
Ingredients
- 1 cup graham ginger snap crumbs
- ½ cup butter melted
- ¼ teaspoon ground cinnamon
- 1 tablespoon plus 3⁄4 cup unrefined sugar divided use
- 8 ounces cream cheese
- 1 cup nonfat plain Greek yogurt
- 1 tablespoon pure vanilla extract
- 1 tablespoon fresh lemon juice about 1⁄2 medium lemon’s worth
- 2 eggs
- Chocolate Sauce:
- ½ cup unsweetened cocoa
- ¼ cup honey
- ⅛ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Grease a 9" pie pan and set aside.
- In a small bowl, mix together ginger snap crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
- Mix the cream cheese, Greek yogurt, remaining sugar, vanilla extract, and lemon juice in a medium bowl with an electric mixer on medium speed. When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth. Pour into the pie pan and bake for 60 minutes until the edges are golden brown. The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight.
- When ready to serve, prepare chocolate sauce by mixing the cocoa, honey and vanilla together in a bowl until thoroughly combined. Drizzle over cheesecake. Preheat the oven to 325°F. Grease a 9" pie pan and set aside.
- In a small bowl, mix together graham cracker or cookie crumbs, butter, cinnamon, and 1 tablespoon sugar. Press the mixture into the prepared pie pan, making sure to press evenly on the bottom and the sides of pan. Bake for 10 minutes.
- Mix the cream cheese, Greek yogurt, remaining sugar, vanilla extract, and lemon juice in a medium bowl with an electric mixer on medium speed. When the mixture is almost smooth, add the eggs, one at time, on low speed. Continue to beat on low speed until smooth. Pour into the pie pan and bake for 60 minutes until the edges are golden brown. The middle will not be completely set. Cool on the counter for at least 30 minutes, and refrigerate for at least 4 hours or overnight. Top with fresh berries if desired. Serve cold.
- Serve cold.
Notes
Make sure no to overcook the crust and to monitor it after 7 or 8 minutes as cooking times may vary.
The cheesecake will be done when the edges are golden brown and the middle is set but still slightly jiggly.
You can use whatever cookies you would like instead of the ginger snaps.
Nutrition
Calories: 137kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 91mg | Potassium: 94mg | Fiber: 2g | Sugar: 14g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg