Pumpkin Protein Cheesecake

6 Slices214 cals

If you’re in the mood for something Pumpkin or just love Cheesecake then your taste buds are going to fall in love with this Low Fat Protein Pumpkin Cheesecake recipe!

Tips:

  • Top with fat free cool whip, whipped cream, nuts, chocolate, white chocolate, or peanut butter chips, etc!
Protein Pumpkin Cheesecake Recipe

Pumpkin Protein Cheesecake

If you're in the mood for Pumpkin or just love Cheesecake then your taste buds are going to fall in love with this Protein Pumpkin Cheesecake recipe!
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: protein cheesecake, protein pumpkin cheesecake
Servings: 6 Slices
Calories: 214kcal
Cost: $5.70
Course: Dessert
Cuisine: American
Keyword: protein cheesecake, protein pumpkin cheesecake
Prep Time: 5 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6 Slices
Calories: 214kcal
Cost: $5.70

Ingredients

  • 2 Scoops Protein Powder60g Vanilla
  • ½ Cup Sweetener
  • 1 ½ Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Ground Cinnamon
  • 2 Large Whole Eggs
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Salt
  • 12 Ounces Greek Yogurt340g Fat Free Vanilla
  • 16 Ounces Cream Cheese452g Fat Free
  • 15 Ounces Pumpkin Puree425g

Instructions

  • 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

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1284
  • Fat: 12g
  • Saturated Fat: 3g
  • Sodium: 2672mg
  • Carbs: 130g
  • Fiber: 18g
  • Sugar: 88g
  • Protein: 164g

Nutrition

Calories: 214kcal | Carbohydrates: 21.6g | Protein: 27.3g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 445.3mg | Fiber: 3g | Sugar: 14.6g

Ingredients

  • 2 Scoops Protein Powder 60g Vanilla
  • ½ Cup Sweetener
  • 1 ½ Teaspoons Pumpkin Pie Spice
  • 1 Teaspoon Ground Cinnamon
  • 2 Large Whole Eggs
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Salt
  • 12 Ounces Greek Yogurt 340g Fat Free Vanilla
  • 16 Ounces Cream Cheese 452g Fat Free
  • 15 Ounces Pumpkin Puree 425g

Instructions

  • 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

Video

Notes

Calories in the WHOLE recipe:
  • Calories: 1284
  • Fat: 12g
  • Saturated Fat: 3g
  • Sodium: 2672mg
  • Carbs: 130g
  • Fiber: 18g
  • Sugar: 88g
  • Protein: 164g

Nutrition

Calories: 214kcal | Carbohydrates: 21.6g | Protein: 27.3g | Fat: 2g | Saturated Fat: 0.5g | Sodium: 445.3mg | Fiber: 3g | Sugar: 14.6g

9 Comments

  1. Andrew on December 14, 2013 at 12:00 am

    Looks awesome. Would I be able to sub whole eggs for egg whites?

    • Derek Howes on December 15, 2013 at 12:00 am

      You should be fine doing that although I haven’t tried it so I can’t guarantee it. Let me know if you do!

  2. Daryl Polydor on December 16, 2013 at 12:00 am

    I made this last night. The taste was on point, but it came out a soggy (not firm like other protein cheesecakes I’ve made). I even had to keep it in the oven for like 90 minutes at 200 degrees. Any idea what went wrong?

  3. Talisha on November 25, 2015 at 12:00 am

    Making mini cheesecakes with this recipe. (Large muffin tins). Would I have to adjust the baking time?

    • Derek Howes on December 1, 2015 at 12:00 am

      Yes, I would key an eye on them.

  4. jaime on June 3, 2016 at 12:00 am

    Wow 164 protein. Holy hell. Dats Awsome. Pumpkin is the best

  5. P. Smith on July 6, 2017 at 12:00 am

    Think I could make this without the 1/2 cup sweetener? Or would this affect the thickness of the batter and therefore the end result (maybe it won’t thicken/harden up)?

    Thank you Protein chef! You da man xoxo

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