Vanilla Yogurt Cheesecake Recipe | Edible Door

Preheat oven to 350°F.Combine crumbs, 2 Tbsp. sugar and butter in a small bowl. Press into the bottom of a lightly greased 9″ spring form pan. Set aside.Beat cream cheese until very smooth. Add eggs, one at a time, and ¾ cup sugar until mixture is smooth. Add vanilla and flour; mix to blend thoroughly. Gently whisk in yogurt.Pour batter over crust. Bake 42-50 minutes or until barely set in the center. Turn oven off and cool cake in oven for 20 minutes. Remove and bring cake to room temperature on countertop. Then, refrigerate at least 4 hours or overnight. Remove spring form pan sides, slice, and serve with cranberry sauce, chocolate, or other favorite toppings. Recipe contributed by: Lauren Lindsley, RDN, CD/Dietitian Manager and Green Bay Regional Dietitian/Skogen’s Festival Foods