Description
A delightful fusion of creamy pumpkin flavors and protein, this cheesecake is a guilt-free indulgence perfect for fall.
Ingredients
Scale
- 2 Scoops Protein Powder – Vanilla
- ½ Cup Sweetener
- 1 ½ Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Ground Cinnamon
- 2 Large Whole Eggs
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Salt
- 12 Ounces Greek Yogurt – Fat-Free Vanilla
- 16 Ounces Cream Cheese – Fat-Free
- 15 Ounces Pumpkin Puree
Instructions
- Combine all ingredients into a bowl and mix until smooth.
- Line a 9’’ cake pan with parchment paper and pour in the mixture.
- Bake at 325°F (162°C) for 30–35 minutes.
- Reduce the heat to 200°F (93°C) and bake for another 50–60 minutes.
- Remove, let cool to room temperature, wrap it tightly, and refrigerate for a few hours.
Notes
Monitor baking times closely to avoid overbaking.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 4g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg