Trick OR TREAT? If you said treat then get ready to make this delicious, healthy, and high Protein Pumpkin Cheesecake with a crust!
Start by lining a 6”×2” pan with some parchment paper. If you don’t have one, here’s a link to the one I’ve used for years. I use this pan for practically ALL of my cheesecake recipes.
If you hate shaping your parchment paper like me, use some metal binder clips to hold the sides down. They’re oven safe!
Protein Pumpkin Cheesecake Crust
For the healthy cheesecake crust all you need to do is crush up 4 ginger snaps. You can easily crush them up by using the back of a glass and pressing down. You’ll want them pretty fine since we’re using them for a crust.
Continue by in 1/4 cup of almond flour and 3 tablespoons of melted butter. Mix all of those together.
Add that mix on top of your parchment paper and press it down firmly to shape your crust.
Bake your healthy cheesecake crust on 350F/176C for around 8-12 minutes or until the top is golden brown.
Protein Pumpkin Cheesecake
Add into a large bowl 16 ounces of fat free cream cheese, 1 large whole egg, 2 large egg whites, 1/3 cup of a sweetener, 1-2 tablespoons of a light brown sugar or brown sugar substitute, 1 1/2 teaspoons of vanilla extract, 1/2 tablespoon of pumpkin pie spice, 1/2 teaspoon of ground cinnamon, and 2 containers or 10.6 ounces of pumpkin or vanilla Greek yogurt (I use both!).
Mix everything together until smooth then mix in 2 scoops of a protein powder.
In another bowl, pour half of your mix in with 1/2 cup of pumpkin puree and mix again until smooth.
For your first layer, pour some of your non-pumpkin mix in and smooth it On top of that layer add a pumpkin layer and smooth that out.
Repeat until all of your mix is gone then cut it in with a knife to give it that swirl effect!
Protein Pumpkin Cheesecake Toppings
Add some chocolate chips on top or whatever else you want and put it in the oven on 350F/176C for 30-35 minutes.
After 30-35 minutes drop your temperature down to 200F/93C and continue baking it for another 50 minutes to 1 hour.
Take out protein pumpkin cheesecake, let it cool, wrap it up, and put it into the fridge for a couple hours or overnight (my preference).
Remove it, unwrap it, remove any moisture with a paper towel, cut it, and get ready to destroy all of your pumpkin cheesecake cravings!
I could say stuff like delicious, amazing, unreal, and so on but all of them would not do this protein pumpkin cheesecake justice! Not just this cheesecake but any of them that I’ve made. If you’re scared to try one, DON’T BE! Aside from the taste…they’re almost impossible to screw up!
Now tell me, what’s YOUR favorite cheesecake flavor? Let me know in the comments below!
Try our quick Pumpkin Chicken Chili next!
Protein Pumpkin Cheesecake with a Crust
What We Used
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- 4 Ginger Snaps - Crushed Up
- ¼ Cup Almond Flour
- 3 Tablespoons Butter - Melted
- 16 Ounces Cream Cheese - Fat Free
- 1 Large Whole Egg
- 2 Large Egg Whites
- ⅓ Cup Sweetener
- 1-2 Tablespoons Light Brown Sugar - or Brown Sugar Substitute
- 1 ½ Teaspoons Vanilla Extract
- ½ Tablespoon Pumpkin Pie Spice
- ½ Teaspoon Ground Cinnamon
- 10.6 Ounces Greek Yogurt - Fat Free (Pumpkin or Vanilla)
- 2 Scoops Protein Powder - Vanilla
- ½ Cup Pumpkin Puree
- Line a 6×2 pan with parchment paper
- In a smaller bowl crush up your Ginger Snaps, melt your Butter, and mix all of your crust ingredients together
- Press your crust into the bottom of your pan lined with parchment paper
- Bake your crust on 350F/176C for 8-12 minutes or until it’s golden brown
- In a large bowl mix together all of your cheesecake ingredients aside from your Protein Powder and Pumpkin
- Mix in your Protein Powder
- Pour half of your mix into another bowl and mix in your Pure Pumpkin into that bowl
- Pour some of your plain mix into your 6×2 pan, smooth it out, top it with your pumpkin mix, and repeat until all of your mix is gone
- Cut your mix in with a knife to give it a swirl effect
- Top it with whatever your want
- Bake it on 350F/176C for 30-35 minutes then drop your temperature to 200F/93C and bake for an additional 50-60 minutes
- Remove it from the oven, let it cool, wrap it up, and put it into the fridge for a couple hours (I prefer overnight)
- Calories: 1896
- Fat: 68g
- Saturated Fat: 27g
- Sodium: 2104mg
- Carbs: 159g = 140g NET CARBS!
- Fiber: 19g
- Sugar: 57g
- Protein: 162g
- Calories: 237
- Fat: 8.5g
- Saturated Fat: 3.3g
- Sodium: 263mg
- Carbs: 19.8g = 17.5g NET CARBS!
- Fiber: 2.3g
- Sugar: 7.1g
- Protein: 20.2g
I liked this recipe. I should have left it in the fridge longer before getting into it though. And somehow I had more filling then would fit in my 6″ x 2″ pan, picked up a 3″ deep pan for the future.
Glad you liked it Andrew!
I ended up with to much batter that overfilled the 6 x 2 pan, I’d recommend 6 x 3 or maybe bump up to 8 x 2 pan and watch cooking time. Tips for checking doneness? Around 145 F at the center like a normal cheesecake?
145-150 is good!
Any tips for scaling this for larger round cake pans (8″ x 3″)? Double the recipe?
Hey Andrew! I’d go with 1.75x to be safe.