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Greek Yogurt Cheesecake

6 hr 15 min
5 hr prep
1 hr 15 min cook

Serves 10

42gCarbs
20gFat
10gProtein

Ingredients

  • 8 oz Cream cheese, room temperature
  • 1 cup Whole milk Greek yogurt
  • 3 Large eggs, room temperature
  • 14 oz Sweetened condensed milk, 1 can
  • 1 tbsp Vanilla bean paste
  • 1/2 tsp Sea salt
  • 9 oz Graham ready crust 10 inch

Shop ingredients

  • Item, Hill Country Fare Cream Cheese. Quantity: 1 each. Price: $1.82.
    Hill Country Fare Cream Cheese
    8 oz needed

    $1.82

    Adjust quantity
  • Item, Chobani Original Plain Whole Milk Greek Yogurt. Quantity: 1 each. Price: $5.80.
    Chobani Original Plain Whole Milk Greek Yogurt
    1 cup needed

    $5.80

    Adjust quantity
  • Item, Central Market Pasture Raised Large Brown Eggs. Quantity: 1 each. Price: $8.75.
    Central Market Pasture Raised Large Brown Eggs
    3 items needed

    $8.75

    Adjust quantity
  • Item, H-E-B Sweetened Condensed Milk. Quantity: 1 each. Price: $1.92.
    H-E-B Sweetened Condensed Milk
    14 oz needed

    $1.92

    Adjust quantity
  • Item, McCormick Vanilla Bean Paste. Quantity: 1 each. Price: $9.34.
    McCormick Vanilla Bean Paste
    1 tbsp needed

    $9.34

    Adjust quantity
  • Item, San Francisco Salt Co. Sea Salt. Quantity: 1 each. Price: $2.58.
    San Francisco Salt Co. Sea Salt
    1/2 tsp needed

    $2.58

    Adjust quantity
  • Item, Hill Country Fare Graham Cracker 10 in Pie Crust. Quantity: 1 each. Price: $2.20.
    Hill Country Fare Graham Cracker 10 in Pie Crust
    9 oz needed

    $2.20

    Adjust quantity

Instructions

  1. Preheat oven to 300ºF.
  2. Place all ingredients in the bowl of a stand mixer. Using the whip attachment, beat until smooth and creamy, scraping down sides as needed.
  3. Line a sheet pan with a small kitchen or utility towel and place pie shell on top of towel. Pour batter into the pie crust.
  4. Add enough water to the sheet pan so the towel is completely soaked and the sheet pan is 1/4 full. This water bath will keep cheesecake from splitting during cooking.
  5. Bake 35 minutes then turn off oven. Keep cheesecake in oven for another 30 to 40 minutes or until fully set in the center.
  6. Remove from oven and set aside until completely cooled. Cover and refrigerate for at least 4 to 6 hours to allow cheesecake to fully set.

Nutrition

Nutrition Facts

10 servings

  • Amount Per Serving
    Calories
    390
  • % Daily Value*
  • Total Fat
    • 20g
    • 31%
  • Saturated Fat
    • 11g
    • 55%
  • Trans Fat
    • 0g
  • Cholesterol
    • 95mg
    • 32%
  • Sodium
    • 360mg
    • 15%
  • Total Carbohydrate
    • 42g
    • 14%
  • Dietary Fiber
    • 0g
  • Sugars
    • 32g
  • Protein
    • 10g
  • Vitamin C
    • 2%
  • Calcium
    • 15%
  • Iron
    • 4%
  • Vitamin A
    • 8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Disclaimer

This information is provided for educational purposes only, and the values are estimates.

We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes. Recipes are not regulated by the FDA and may not meet the FDA guidelines on claims including allergens.

Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.

Consult a healthcare provider for nutritional guidance specific to your needs.

Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.