Since it is still November, I am going to keep these pumpkin recipes coming. Well, to be honest, I’ll probably still be using pumpkin in March because I just really love pumpkin. But, since it is almost Thanksgiving, there is even a little more motivation to make pumpkin recipes. This one is definitely one of my favorites. Pumpkin. Pie. Protein. Cheesecake.
There really isn’t anything too special about the crust. It is just a cinnamon flavored crust that is really simple to make. In fact, if you don’t care about having the texture of the crust and wanted to cut down the calories a bit, you could completely omit the crust. I happen to enjoy the different texture at the bottom, but you can do whatever you prefer!
The best part about protein cheesecake is how awesome of a source of protein it is. Duh. Of course a protein cheesecake should be full of protein. Between the eggs, cream cheese, Greek yogurt, and protein powder, there are a whopping 14 grams of protein in each slice.
There is about the same amount of protein in each slice as a typical protein bar. So, basically what I am saying is that you could either eat a slice of delicious and creamy pumpkin cheesecake, or you could eat a bland chewy protein bar. I know I would rather eat a slice of cheesecake over a protein bar any day!
Pumpkin Pie Protein Cheesecake
Author: Spencer Miller
- Serves: 8 slices
- Serving size: 1 slice
- Calories: 200
- Fat: 8
- Carbohydrates: 21
- Sugar: 6
- Fiber: 4
- Protein: 14
Rich and creamy pumpkin pie protein cheesecake with cinnamon crust. This healthy cheesecake is so warm and decadent you wouldn't think it is healthy.
- 3 cups (85g) toasted oat cereal (Cheerios)
- 5 tbsp. (70g) natural applesauce
- ½ tsp. cinnamon
- ¼ cup granulated stevia
Pumpkin Cheesecake Filling
- 1 brick (226g) reduced fat cream cheese
- 1½ cups (340g) vanilla Greek yogurt
- 1 and ¼ cups (305g) pumpkin purée (not pie filling)
- 2 whole eggs
- 1½ scoops (50g) cinnamon whey protein powder (or vanilla)
- ¼ cup granulated stevia or erythritol
- ½ package (16g) sugar free cheesecake pudding mix
- 1½ tsp. pumpkin pie spice
- 1 tsp. cinnamon
- Preheat oven to 300F. Spray a 8 inch spring form pan with nonstick spray.
- Add all crust ingredients into a food processor. Blend until cereal is all broken up and it makes a crumbly crust texture. Press crust into a 8 inch spring form pan. Bake for 10 minutes.
- Clean out food processor. Add cream cheese, Greek yogurt, pumpkin, and eggs. Blend until smooth. Add protein powder, stevia, pudding mix, pumpkin pie spice, and cinnamon. Blend again until smooth. You may need to scrape down the sides a few times throughout the blending process.
- Pour batter on top of cooled crust. Smack bottom of pan against the counter a couple times gently to get out air bubbles.
- Fill a large baking dish with about ½-1 inch of water. Set cheesecake inside and bake for 50 minutes. Cover with foil and bake for another 20 minutes. Cheesecake will still seem soft and undercooked in the middle, but it will setup once cooled.
- Let completely cool then chill in the fried for 4-5 hours or overnight. Cut into 8 slices and enjoy!