High Protein Pumpkin Cheesecake
Indulge in the creamy decadence of this High Protein Pumpkin Cheesecake, a delightful fusion of fall flavors and a nutritious boost! Featuring silky cream cheese, velvety pumpkin puree, and rich vanilla-flavored protein powder, this recipe offers a guilt-free way to enjoy a classic dessert. The graham cracker crust adds the perfect buttery crunch, while Greek yogurt enhances the texture and adds extra protein. Seasoned with aromatic pumpkin pie spice, every bite is a comforting burst of cozy autumn warmth. With a prep time of just 20 minutes and packed with wholesome ingredients, this protein-packed cheesecake is ideal for celebrating the season without compromising on taste or nutrition. Perfect for holiday gatherings or as a post-workout treat, serve it chilled and watch it become the star of dessert lovers everywhere.
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Recipe Information
Ingredients
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup Greek yogurt
- 1 cup pumpkin puree
- 2 scoops vanilla-flavored protein powder
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust. Set aside.
In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
Add the Greek yogurt, pumpkin puree, and vanilla-flavored protein powder to the cream cheese. Mix until well combined.
Gradually add the granulated sugar, mixing until the mixture is smooth and creamy.
Add in the eggs one at a time, mixing well after each addition.
Mix in the pumpkin pie spice, vanilla extract, and salt until fully incorporated.
Pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.
Place the springform pan on a baking sheet and transfer to the preheated oven.
Bake for approximately 60 minutes, or until the cheesecake is just set and slightly jiggles in the center.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
Bring the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.
To remove from the pan, run a knife around the edge, then carefully release the springform.
Slice and enjoy your high protein pumpkin cheesecake!
Nutrition Facts
Calories |
4064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.6 g | 311% | |
| Saturated Fat | 136.2 g | 681% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 4005 mg | 174% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 263.1 g | ||
| Protein | 123.1 g | 246% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1092 mg | 84% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2025 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.
