As the leaves start to turn and the air gets a little crisper, I find myself craving all things pumpkin! One of my absolute favorite treats to whip up is a Protein Pumpkin Cheesecake with a crunchy crust. It’s not just delicious; it’s also a healthier option that satisfies my sweet tooth without the guilt. Plus, it’s a fantastic way to sneak in some protein! If you’re looking for a delightful dessert that’s perfect for fall gatherings or just a cozy night in, you’re in the right place. And hey, if you’re also on the hunt for easy pasta recipes for quick family dinners, I’ve got you covered there too!
Why You’ll Love This Recipe
- It’s a healthier dessert option packed with protein.
- Perfect for fall gatherings or a cozy night in.
- Easy to make in just five simple steps!
- Deliciously creamy with a crunchy crust that everyone will love.
- Great for meal prep—make it ahead and enjoy it all week!
Ingredients
To make this delightful Protein Pumpkin Cheesecake, you’ll need the following ingredients:
- 1 ½ cups graham cracker crumbs
- ½ cup melted coconut oil
- 2 cups pumpkin puree
- 1 cup cream cheese, softened
- 1 cup Greek yogurt
- ¾ cup protein powder (vanilla or unflavored)
- ¾ cup maple syrup or honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the fun part—making this scrumptious cheesecake! Follow these five easy steps:
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted coconut oil. Press this mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then let it cool.
- Mix the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, Greek yogurt, protein powder, maple syrup, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Add the Eggs: Beat in the eggs one at a time, mixing well after each addition. This will give your cheesecake that creamy texture we all love!
- Pour and Bake: Pour the filling over the cooled crust in the springform pan. Bake for 45-50 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. Then, refrigerate for at least 4 hours or overnight for the best flavor.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Protein Pumpkin Cheesecake turns out perfectly:
- Make sure your cream cheese is at room temperature to avoid lumps in your filling.
- For a gluten-free option, use gluten-free graham crackers for the crust.
- Feel free to adjust the sweetness by adding more or less maple syrup based on your taste.
- Top with whipped cream or a sprinkle of cinnamon for an extra special touch!
How to Serve
This cheesecake is perfect on its own, but you can also serve it with:
- Fresh whipped cream
- Chopped nuts for added crunch
- A drizzle of caramel sauce for a sweet touch
- Seasonal fruits like cranberries or pomegranate seeds for a pop of color
It’s a delightful dessert that will impress your family and friends!
Make Ahead and Storage
This Protein Pumpkin Cheesecake is perfect for meal prep! You can make it ahead of time and store it in the refrigerator for up to a week. Just make sure to cover it well to keep it fresh. If you want to enjoy it later, you can also freeze individual slices. Just wrap them tightly in plastic wrap and then place them in an airtight container. When you’re ready to enjoy, simply thaw in the refrigerator overnight.
So, whether you’re looking for a sweet treat after a busy week of 30-minute meals or a delicious dessert to serve at your next gathering, this Protein Pumpkin Cheesecake with a crust is sure to be a hit. And if you’re also in need of some weeknight dinner ideas, don’t forget to check out my favorite creamy garlic pasta recipe for a quick family dinner that pairs perfectly with this cheesecake!
Protein Pumpkin Cheesecake with a Crust
Ingredients
Crust
- 4 pieces Ginger Snaps (Crushed Up)
- 0.25 cup Almond Flour
- 3 tablespoons Butter (Melted)
Filling
- 16 ounces Cream Cheese (Fat Free)
- 1 large Whole Egg
- 2 large Egg Whites
- 0.33 cup Sweetener
- 1-2 tablespoons Light Brown Sugar (or Brown Sugar Substitute)
- 1.5 teaspoons Vanilla Extract
- 0.5 tablespoon Pumpkin Pie Spice
- 0.5 teaspoon Ground Cinnamon
- 10.6 ounces Greek Yogurt (Fat Free (Pumpkin or Vanilla))
- 2 scoops Protein Powder (Vanilla)
- 0.5 cup Pumpkin Puree
Instructions
- Line a 6x2 inch pan with parchment paper.
- Mix crushed Ginger Snaps, melted butter, and crust ingredients; press into pan.
- Bake crust at 350°F (176°C) for 8-12 minutes until golden.
- Mix all cheesecake ingredients except protein powder and pumpkin.
- Stir in protein powder.
- Divide batter, add pumpkin to one part, then layer and swirl in pan.
- Bake at 350°F (176°C) for 30-35 minutes, then reduce to 200°F (93°C) and bake 50-60 minutes.
- Cool, refrigerate for a few hours or overnight before serving.
