protein pumpkin cheesecake

Keep the diet and beat the cravings this season with our Pumpkin Protein Cheesecake! This low carb cheesecake recipe is absolutely delicious.

Pumpkin Protein Cheesecake

Scoops Protein Powder (Vanilla)

½ Cup Sweetener

½ Teaspoons Pumpkin Pie Spice

Teaspoon Ground Cinnamon

Large Whole Eggs

Teaspoon Vanilla Extract

Salt

Ounces Greek Yogurt (Fat Free Vanilla)

Ounces Cream Cheese (Fat Free)

Ounces Pumpkin Puree

Combine all of your ingredients into a bowl

Mix them together

Take out at least a 9’’ cake pan, line it with parchment paper, and pour your mix in

Bake on 325F/162C for 30-35 minutes

Reduce your heat to 200F/93C and continue baking for another 50-60 minutes

Remove it, let it cool, wrap it up, and put it in the fridge for a few hours to cool

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627477340/ye4i3barq8ujqnzfa4ih.mp4

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

High-Protein Pumpkin Cheesecake: Delicious Fall Dessert

oz cottage cheese (full-fat

pumpkin purée (unsweetened)

tsp pumpkin pie spice

tsp vanilla extract

whipped cream (optional,

tbsp ChocZero Pumpkin Spice Syrup,

oz cream cheese,

cinnamon,

almond

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.

Blend on high until smooth and creamy, making sure all ingredients are fully combined.

Pour the mixture into two greased ramekins, filling them evenly.

Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.

Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.

Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.

Enjoy your high-protein, low-carb pumpkin cheesecake!

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Top 2 protein pumpkin cheesecake recipes from across the web

The most viewed protein pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Pumpkin Protein Cheesecake

High-Protein Pumpkin Cheesecake: De...

The most viewed protein pumpkin cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine