Protein Pumpkin Cheesecake

5 from 1 vote

This Protein Pumpkin Cheesecake is creamy, decadent, and made with only wholesome, nutritious ingredients. With just 155 calories and 11 grams of protein per slice, it’s the perfect healthy and satisfying sweet treat.

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 155kcal

Author: Amanda McGillicuddy

Equipment

Blender
Parchment paper
6-inch springform pan
Baking sheet
Tin foil

Ingredients

1 cup Cottage cheese 2% or full fat (235 g)
½ cup Pumpkin puree (125 g)
⅓ cup Coconut sugar or brown sugar (60 g)
¼ cup Plain Greek yogurt any % (60 g)
2 Large eggs
2 tablespoon Arrowroot starch or cornstarch
2 teaspoon Pumpkin pie spice
1 teaspoon Vanilla extract
¼ teaspoon Sea salt

Instructions

Preheat the oven to 350 F. Spray a 6-inch springform pan with olive oil or cooking spray (this helps the parchment paper stick). Then line the bottom and the sides of the pan with parchment paper. Place the pan on a baking sheet, and set aside.
Combine all ingredients in a high-powered blender and blend on high for 30-45 seconds, or until smooth and there are no lumps of cottage cheese.
Pour the cheesecake mixture into the springform pan, cover with tinfoil, and place the baking sheet with the covered cheesecake into the oven. Bake for 50 minutes, or until set. Then remove the tinfoil and bake for another 10 minutes uncovered.
Turn off the oven, crack the door, and let the cheesecake cool inside for 10 minutes. Remove and let it cool on the counter for another 10 minutes, then refrigerate for 1–2 hours before slicing.

Notes

- For a sweeter cheesecake, you can increase the sugar to ½ cup. Both granulated or brown sugar can be used in place of coconut sugar.

- Using a springform pan and parchment paper allows for easy removal of the cheesecake from the pan.

- Bake covered until fully set, then uncover to lightly brown the top.

- Let the cheesecake cool slowly—first in the oven, then at room temperature—to avoid cracking.

- Chill completely in the fridge before serving for the best texture.

Storage: Cover the cheesecake with tinfoil or plastic wrap and store in the fridge for up to 4 days.

Nutrition