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Protein Pumpkin Cheesecake

This delicious pumpkin protein cheesecake recipe is not only creamy and delicious, but each serving has 11 grams of protein! You're going to love this classic cheesecake flavor that is also macro-friendly! Talk about the perfect cheesecake recipe that everyone can indulge in! 




Tis the season for pumpkin everything and all things #basic! Don’t let the holiday treats weigh you down (literally). This protein packed, calorie-saving recipe is my go-to dessert! It’s very similar to my classic protein cheesecake recipe, just with a couple more pumpkin-filled twists! I made this pumpkin protein cheesecake for Thanksgiving last year while my family was camping and not to toot my own horn but – toot, toot – it was a HIT! This one will not let you down!!





Pumpkin Protein Cheesecake


Ingredients:
  • 2 packages reduced fat cream cheese, softened

  • 1-15 oz. can canned pumpkin

  • 1/2 C egg whites

  • 1/2 C plain, non-fat Greek yogurt

  • 1/4 C stevia

  • 1 tsp. pumpkin pie spice

  • 2-4 drops vanilla extract


Ingredients for graham cracker crust:
  • 8 graham crackers, crushed to a powder (I did this with a rolling pin and a zip-lock bag)

  • 1/4 C stevia

  • 1/4 C light butter




Directions:
  1. Preheat oven to 325°.

  2. In a medium size bowl, mix together crushed graham crackers, melted butter and stevia. Set aside.

  3. In a large mixing bowl, combine all ingredients on medium speed until all ingredients are well combined.

  4. In a light greased spring pan, pour graham cracker crust mixture and press evenly with your fingers, making sure there are no holes in the crust.

  5. Pour pumpkin cheesecake mixture on top of the crust and place in the oven on the middle rack.

  6. Bake at 325° for 25 min then turn down the oven to 200° and continue baking for an additional hour, or until the center no longer jiggles when the pan is lightly shaken.

  7. Allow to cool completely. Refrigerate for at least 4 hours before serving.





Servings: 8

Macros per serving: 260 cal | 14g fat | 22g carbs | 11g protein


NOTE:* I prefer to bake this low and slow so it sets gently without cracking. Try to resist checking it too often. Frequently opening the oven can lead to it cracking.

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