Protein Pumpkin Cheesecake with a Crust
A delicious and healthy pumpkin cheesecake with a crunchy ginger snap crust, perfect for fall or any time you crave a sweet treat with added protein.
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.
Notes
For best results, chill the cheesecake overnight before serving.