pumpkin cheesecake??

ok, plan to make this for thanksgiving, i have 16 oz plain oikos greek yogurt, i have 15 oz pumpkin canned, i have a small box of cheesecake pudding mix not the big one...am i missing something? do you just wisk it all together or put in blender?
 i was going to grind almonds and cashews with some graham crackers to make a crust...

i have been trying to experiement with almond flour, cashew flour, quinoa flour and seeds, and chia seeds....nothing to brag about yet..still in the playing field, i have coconut to make my own coconut milk and coconut flour, was thinking about coconut custard pie also...

i am making black bean cake with avacado frosting, i call it frosting, but i got it from comfybelly.com and she calls it pudding, but i tried it before surgery and it was like a fudge frosting out of the can...

thanks guys, have a great day
debby

I just made that cheesecake, I added the pumkin pie spices also. My family thought it still it tasted "sour" I guess just too much like the greek yogurt yet. I think next time I may add some splenda also to see if that helps.

For a lighter feel to it, I make a pumpkin whip with vanilla pudding (you could use cheesecake), 1 cup of milk, mixed together.  Then mix a can of pumpkin and pumpkin pie spice, then fold in a tub of sugar free cool whip.

Heaven.

I just stir it up.  I also add some splenda and a splash of sugar free caramel syrup.  I think it would still taste fine without the caramel syrup but I would defintely add some splenda.

I'd love to hear how your crust turns out.

Your "cheesecake" idea sounds great. I would add some spices: cinnamon, nutmeg, maybe cloves or allspice. Or just go the easy route and use pumpkin pie spice!