As the temperatures cool down, baking season heats up. Try the following desserts featuring Greek ingredients including yogurt and olive oil for a sweet treat this fall.

Greek Yogurt Citrus Cheesecake

For the crust:

1 cup golden raisins

1 cup walnuts

For the filling:

3/4 cup orange juice

1 envelope unflavored gelatin

3/4 cup granulated sugar

2 (8-ounce) packages cream cheese, softened

1 cup Greek yogurt

1 teaspoon grated lemon or orange peel

1/2 cup golden raisins, optional

Finely shredded or zested lemon or orange peel for garnish

Fruit, optional

Preheat the oven to 375 degrees F. Spray 9-inch springform pan with cooking spray. To make the crust, place the 1 cup golden raisins and walnuts in the food processor and pulse until finely chopped, about 30 seconds. Press evenly into the bottom and 1/2 inch up the sides of the prepared springform pan. Bake 8 minutes or until nuts are toasted and crust is set. Cool completely.

To make the filling, combine 1/4 cup of the orange juice and the gelatin in a 1-quart saucepan. Let stand 5 minutes or until soft. Heat the gelatin mixture over low heat just until the gelatin is dissolved. Stir in the remaining orange juice and sugar. Heat just until mixture is warm and sugar is dissolved. Beat cream cheese in large bowl with electric mixer on medium until light and fluffy. Gradually beat in warm orange juice mixture until well mixed. Beat in yogurt and the 1 teaspoon orange peel. Stir in 1/2 cup golden raisins, if using. Pour mixture into crust. Garnish with citrus peel or fruit, if using. Refrigerate at least 2 hours or until set.

Greek Olive Oil Carrot Cake

4 large eggs

1 cup granulated sugar

1/2 cup Greek extra virgin olive oil

1 teaspoon pure vanilla extract

2 1/2 cups unbleached all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon Greek sea salt

2 1/2 cups finely grated carrots

1 cup raisins

1 cup chopped walnuts

1 can (8 ounces) crushed pineapple

Cream Cheese Frosting

8 ounces cream cheese, softened

2 tablespoons unsalted butter, softened

1 cup powdered sugar

1 teaspoon pure vanilla extract

Heat oven to 350 degrees F. Grease and flour a 10-inch tube pan or 12-cup fluted tube or Bundt pan. In the bowl of a stand mixer with the paddle attachment, beat the eggs, sugar, olive oil, and vanilla until light and fluffy. In a separate bowl, whisk together the flour, cinnamon, ginger, baking soda, and salt. Add the flour mixture to the oil mixture and mix until just combined. Stir in the carrots, raisins, nuts, and pineapple. Pour the batter into the prepared pan. Bake for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove the cake from the pan and cool completely on a wire rack. To make the cream cheese frosting, beat the cream cheese, butter, sugar, and vanilla until smooth. Frost the top and sides of the cooled cake.