Healthy Protein Pumpkin Cheesecake
Indulge in guilt-free decadence with this Healthy Protein Pumpkin Cheesecake, a perfect balance of creamy, spiced goodness and nutritional wholesomeness. Featuring a buttery graham cracker crust, this dessert is elevated with a luscious filling made from pumpkin puree, low-fat cream cheese, and protein-packed Greek yogurt. Sweetened with your favorite low-calorie sweetener and boosted by vanilla protein powder, it’s a high-protein treat that satisfies dessert cravings without straying from healthy goals. Warm notes of pumpkin pie spice and cinnamon add a festive touch, making it ideal for holiday gatherings or anytime indulgence. This easy-to-follow recipe requires minimal prep and can be made ahead for ultimate convenience. Serve it chilled and garnish with a dollop of whipped cream or a sprinkle of cinnamon for a show-stopping finish!
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Recipe Information
Ingredients
- 120 grams graham cracker crumbs
- 3 tablespoons coconut oil, melted
- 200 grams pumpkin puree
- 450 grams low-fat cream cheese, softened
- 170 grams plain Greek yogurt
- 60 grams vanilla protein powder
- 100 grams granulated sweetener of choice (e.g., erythritol, stevia)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Preheat your oven to 160°C (325°F).
Prepare an 8-inch (20 cm) springform pan by lining the bottom with parchment paper and greasing the sides with a small amount of coconut oil or cooking spray.
Mix the graham cracker crumbs and melted coconut oil in a medium bowl until evenly combined.
Press the mixture into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it evenly.
Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.
In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and granulated sweetener. Use an electric mixer to beat until smooth and creamy.
Add the pumpkin puree, vanilla protein powder, vanilla extract, pumpkin pie spice, cinnamon, and salt to the mixture. Beat again until all ingredients are well combined.
Add the eggs, one at a time, mixing after each addition until just incorporated. Do not over-mix to avoid adding too much air to the batter.
Pour the cheesecake batter over the cooled crust and spread it out evenly.
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.
After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.
Remove the cheesecake from the springform pan, slice into 12 pieces, and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving.
Nutrition Facts
Calories |
2546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 648 mg | 216% | |
| Sodium | 4837 mg | 210% | |
| Total Carbohydrate | 252.4 g | 92% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 59.8 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1541 mg | 119% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2033 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
