Adding Chobani to cheesecake gives it extra creaminess, plus adds a delicious flavor balance to the cream cheese. This recipe substitutes a portion of the cream cheese and heavy cream with Plain Chobani Greek Yogurt, making for a lighter take on a classic, rich dessert. It’s cheesecake without all the guilt, topped with peaches for an extra dash of natural sweetness.

Ingredients

Crust

  • 1 cup graham cracker crumbs
  • 4 tbsp unsalted buter, melted
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/4 cup turbinado sugar

Cheesecake Filling

  • 1 cup Chobani Greek Yogurt, Whole Milk Plain
  • 16 oz. cream cheese, room temperature
  • 1 cup turbinado sugar
  • 4 large eggs, separated
  • 2 tbsp all-purpose flour
  • 1/4 tsp kosher salt
  • 2 tsp vanilla extract

Peach Topping

  • 2 cups peaches, peeled, pitted & sliced
  • 1/3 cup turbinado sugar
  • 2 tsp lemon juice

Preparation

Step 1

Preheat oven to 325°F. Combine graham crumbs, melted butter, cinnamon, nutmeg and sugar in a bowl and mix well.

Step 2

Spray a 9-in. non-stick pan generously with non-stick spray. Add crumb mixture to the bottom of the pan. Use the bottom of an empty glass to press crumbs down.

Step 3

Use the paddle attachment of a stand mixer or an electric hand mixer to bear cream cheese with 3/4 cup sugar. Add Chobani, egg yolks, flour, salt and vanilla and beat until smooth. Scrape down side of bowl once or twice during mixing.

Step 4

In a separate bowl, beat the eggs whites with the remaining 1/4 cup sugar. Beat until whites form a soft meringue. Fold into the cream cheese mixture.

Step 5

Gently pout into the crust and bake in the oven for 50 minutes. Turn over off and prop open slightly. Leave cake in over for 10-20 minutes or until the mixture is still slightly loose but the sides are set.

Step 6

Remove cheesecake from over and cool to room temperature for another hour. Wrap tightly and refrigerate for 4-8 hours or until ready to serve.

Step 7

Combine peaches, sugar and lemon in a small sauté pan. Bring to a simmer for 2 minutes and remove from heat. Cool completely. Serve on top of cheesecake.