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High Protein Pumpkin Cheesecake

Close-up of a thick slice of pumpkin protein cheesecake with a graham cracker crust on a white plate.
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Create a satisfying, creamy pumpkin cheesecake that fits your fitness goals. This recipe uses protein powder to boost the nutritional value while keeping the classic fall flavor you love.

Ingredients

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  • 1 1/2 cups almond flour
  • 1/4 cup melted butter
  • 1/4 cup granulated sweetener (or preferred sugar substitute)
  • 16 ounces cream cheese, softened
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vanilla or unflavored whey protein powder
  • 1/2 cup granulated sweetener (or preferred sugar substitute)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325 degrees F. Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Mix the almond flour, melted butter, and 1/4 cup sweetener in a bowl until combined. Press the mixture evenly into the bottom of the prepared springform pan. Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, protein powder, 1/2 cup sweetener, eggs, vanilla extract, pumpkin pie spice, and salt. Beat on medium speed until the mixture is completely smooth and no lumps remain. Scrape down the sides of the bowl as needed.
  4. Pour the filling over the cooled crust in the springform pan.
  5. Bake for 45 to 55 minutes. The edges should look set, but the center should still have a slight jiggle.
  6. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  7. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  8. Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

  • For a crustless version, skip steps 2 and 4, and pour the filling directly into a greased 9-inch springform pan. Adjust baking time slightly if needed.
  • You can substitute whey protein powder with casein or a plant-based blend, but you may need to add 1-2 tablespoons of milk or water if the batter seems too thick.
  • If you prefer a sweeter dessert, increase the sweetener amount slightly, tasting the batter before adding eggs.

Nutrition

Find it online: https://tastethisplate.com/pumpkin-protein-cheesecake-recipe/