Joey's Cheesecake Recipe - Allrecipes.com
Joey's Cheesecake Recipe
  • READY IN 50 mins

Joey's Cheesecake

Recipe by  

"This is a recipe I got from a friend with a diabetic husband. Makes an excellent tasting cheesecake that is incredibly easy to prepare. You may use sugar substitute and sugar-free yogurt if desired. The flavor of yogurt determines the flavor of the cheesecake, so feel free to experiment."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C.)
  2. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in eggs, one at a time. Stir in yogurt. Pour filling into crust.
  3. Bake in the preheated oven for 30 to 40 minutes, or until filling is set. Refrigerate at least 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2007

Perfect!! I made my own crust and used blueberry yogurt. I also used a can of blueberries to make my own topping (there is usually a recipe for pie filling on the back of the label!) - avoid the artifical colors, etc.. that are usually in canned pie filling! This baked perfectly!! Tastes perfect too!! This is the ONLY cheesecake recipe to use! I will try it with more sugar and 1/2 cup pumpkin puree for Thanksgiving to experiment! *** 9/18/2007 - - Great 2nd time!! This time I used strawberry yogurt and strawberry extract!!

 
Most Helpful Critical Review
Oct 10, 2008

The flavor and texture was just OK. I made it with strawberry yogurt, homemade graham cracker crust and Splenda. Also pureed fresh strawberries, sweetened with more Splenda and a dash of Grand Marnier, and served on the side as a fresh compote-type sauce (see picture) which helped the presentation. ALTHOUGH I KNOW THIS RECIPE DOESN'T CLAIM TO BE NY STYLE CHEESECAKE, I found it to be nothing more than a wannabe. So sorry, but it's hard to get all excited about this one. A Jello cheesecake mix scores higher for flavor and texture. I had expected a whole lot more from reading previous reviews. I found its main virtue to be that it's easy, although truthfully not all that much easier than making the real thing. I won't be making this again because to me, I'd rather spend the very little extra time to make the real thing which always yields spectacular results, even when substituting Splenda for the sugar. This dessert was so aggressively mediocre that we didn't eat anymore after trying our first slice - we ate the strawberry coulis over fruit salad, since that part was wonderful, but the rest got thrown out. To make a long story short, it's passable, at best.

 
Oct 06, 2003

this recipe was just what i was looking for!! I do not know how it was overlooked for so long!!! i made my own graham cracjer crust but it worked out so well !

 
Sep 28, 2008

Made this with cherry-vanilla yogurt - yum! Yes, as one reviewer noted, you can probably make a better cheesecake otherwise. However, it doesn't get much easier than this, the use of yogurt to flavor it is quite clever, and it tastes pretty darn good! Every one of our guests requested a copy of the recipe -- that's a five-star recipe for you!

 
Aug 31, 2002

Great tasting recipe. Did have to adjust cooking time a little. Mine took longer to set. Will definately make again!

 
Aug 31, 2002

The BEST I've had in a long while. My family keeps begging me to make it again. I used Splenda rather than sugar and reduced the calories even more. Wish I could rate it better than 5 stars!

 
Apr 16, 2009

more of a question,why do you use the eggs and bake it? i have always used cream cheese,sugar and vanilla then top with pie filling.i have never tried it this way,is it a better tasting cheesecake or what?

 
Feb 03, 2008

Yum. I used Splenda, low sugar mixed berry yogurt and a pre-made Oreo crust. Thanks for the almost guilt free recipe!

 

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Nutrition

  • Calories
  • 361 kcal
  • 18%
  • Carbohydrates
  • 38.9 g
  • 13%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 18.7 g
  • 29%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 372 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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