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Pumpkin Protein Cheesecake

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A delightful twist on a classic cheesecake, packed with pumpkin flavor and protein for a nutritious indulgence.

Ingredients

Scale
  • 16 oz cream cheese (reduced-fat or vegan)
  • 1 cup Greek yogurt or cottage cheese
  • 1 ½ cups pumpkin puree
  • 1 cup sweetener (honey, maple syrup, or sugar substitute)
  • ½ cup protein powder (vanilla or unflavored)
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon nutmeg
  • Pinch of ginger
  • 3 large eggs
  • Optional crust: 1 cup crushed graham crackers or nut-based alternative, mixed with ¼ cup melted coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Prepare the optional crust by mixing crushed crumbs with melted coconut oil and pressing into a springform pan. Bake for 10 minutes.
  3. Blend the cream cheese, Greek yogurt (or cottage cheese), and pumpkin puree until smooth.
  4. Incorporate the sweetener, protein powder, vanilla extract, and spices. Blend until well combined.
  5. Add in the eggs one at a time, mixing on low speed.
  6. Pour the cheesecake mixture into the prepared pan.
  7. Bake for 50-60 minutes, until the edges are set and the center is slightly jiggly.
  8. Cool in the oven with the door cracked, then refrigerate for at least 4 hours or overnight to chill.
  9. Serve with whipped cream and a sprinkle of cinnamon if desired.

Notes

For a no-bake version, chill the cheesecake mixture in a crustless form. To avoid cracks, mix ingredients gently and monitor baking temperature.

Nutrition

Keywords: pumpkin cheesecake, protein dessert, fall recipes, healthy cheesecake, easy baking

Find it online: https://platefulkitchen.com/protein-costco-pumpkin-cheesecake/