Over the past two weeks I became obsessed with pumpkin cheesecake. I've made at least 6 cheesecakes and I've eaten all of them. I started with my dairy-free pumpkin cheesecake recipe, and then moved on to dairy-based pumpkin cheesecake.
The result is this recipe for pumpkin cheesecake using either Farmer's cheese or dripped yogurt, also known as Greek yogurt. Now, that said, I'm pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now.
My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. I recommend avoiding yogurt that is not dripped because it will be too watery and cheesecake will release too much moisture (tested that). So if you're using yogurt, drip as much moisture out of it before using it in this recipe. I've added the instructions for dripped yogurt below as well. Enjoy!
Corinne Gough says
This is awesome! Highly recommended! I used maple syrup and avocado oil and greek yogurt 🙂
Thank you! Great recipe Erica!!
Hi Corinne! So great to hear. Love your choice of ingredients, especially the thick yogurt.
Karen Gebhart says
I am loving this recipe and make it pretty consistently. Thank you!
Thanks, Karen! So great to hear!
Linda says
Might one use cream cheese instead of Farmers or yogurt?
Erica says
Yes you can. I haven't tested it but it the same consistency and the traditional way to make it 🙂
Stefanie Ramirez says
I just love it! It tastes like the real deal! I substituted the eggs for grounded chia seeds and it worked perfectly.
Erica says
Awesome! Happy New Year!