This lightened-up cheesecake recipe blends reduced fat Greek yogurt and low-fat cottage cheese for a creamy dessert you can feel good about serving. With a wholesome graham cracker and almond crust and a silky filling made in the food processor, it’s a guilt-free treat perfect for guests or yourself.
For crust, combine graham crackers, almond meal, brown sugar, pumpkin pie spice and melted butter in food processor. Press desired thickness into bottom of an 8x3-inch springform pan; bake for 10–15 minutes until set. Remove from oven and cool to room temperature.
Reduce oven temperature to 325°F.
Combine cottage cheese, Greek yogurt, sugar, eggs, vanilla and flour in food processor; purée until very smooth. If desired, lemon juice can then be added to the mixture.
Bake for 1 hour to 1 hour and 15 minutes, or until only a small area in the center of the cheesecake wobbles or jiggles in the pan.
Let cool at room temperature for 30 minutes, refrigerate for a minimum of three hours, then remove from pan and serve.
