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Orange Greek Yogurt Cheesecake

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  • Prep 15 min
  • Total 14 hr 30 min
  • Servings 16
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Zesty oranges and tangy Greek yogurt are the secret to this indulgent-tasting twist on traditional cheesecake. Add a drizzle of chocolate or caramel topping for a dramatic finish.
By Angie McGowan
Updated Oct 20, 2014
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Ingredients

Crust

  • 2 cups crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup chopped walnuts
  • 1/2 cup butter, melted

Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup sugar
  • 2 tablespoons grated orange peel
  • 1/4 teaspoon salt
  • 4 eggs
  • 12 oz Yoplait® Greek 100 plain yogurt (from 2-lb container)

Topping

  • 3/4 cup whipping cream

Steps

  • 1
    Heat oven to 325°F. Lightly grease 9-inch springform pan with shortening.
  • 2
    In food processor, place crushed graham crackers, 1/4 cup sugar and the walnuts. Process with on-and-off pulses until well combined and all ingredients are fine. Add melted butter to food processor, pulse until well combined. Press mixture in bottom of pan.
  • 3
    In large bowl, beat cream cheese, 1 cup sugar, orange peel and salt with electric mixer on medium speed about 1 minute or until smooth. On low speed, beat in eggs and yogurt until well blended. Pour into crust.
  • 4
    Bake 1 hour 15 minutes (cheesecake may not appear done, but if small area in center seems soft, it will become firm as cheesecake cools. Do not insert knife to test for doneness because knife hole could cause cheesecake to crack.)
  • 5
    Turn off oven; leave cheesecake in oven 30 minutes longer.
  • 6
    Remove cheesecake from oven. Cool in pan on cooling rack away from drafts 30 minutes.
  • 7
    Without releasing or removing side of pan, run metal spatula carefully around side of pan to loosen cheesecake. Refrigerate uncovered about 3 hours or until chilled.
  • 8
    Cover cheesecake; continue refrigerating at least 9 hours but no longer than 48 hours.
  • 9
    Run metal spatula around side of pan to loosen cheesecake again. Remove side of pan; leave cheesecake on pan bottom to serve.
  • 10
    In chilled small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Spread whipped cream over top of cheesecake. If desired, garnish with orange slices. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Despite all your efforts, this cheesecake may crack. However, whipped cream, lots of fresh berries and orange slices will easily cover any cracks.
  • tip 2
    To dress up this cheesecake even more, drizzle with chocolate or caramel topping.

Nutrition

Nutrition Facts are not available for this recipe
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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