Pumpkin Protein Cheesecake

Hopefully you've seen my Original Protein Cheesecake? It's one of those recipes I make over and over again because it's just so good!

Cue the angels singing in the background.

So, with Fall being here, naturally, I had to pumpkinfy it. Naturally. I made a few simple changes to create a Pumpkin Cheesecake that is super simple to make, has no added sugar, high in protein and most importantly, it tastes delicious! Give it a try!

Ingredients:

• 1/2 cup pure pumpkin puree
• 1 (8 oz) package fat free cream cheese
• 1 scoop protein powder*
• 1 egg
• 1 egg white
• 2-3 tbsp stevia sweetener**
• 1 tsp vanilla
• 1/2 tsp cinnamon

Directions:

1. Preheat the oven to 250 degrees Fahrenheit. 
2. Spray a loaf pan with nonstick cooking spray or line with parchment paper. 
3. Mix pumpkin, softened cream cheese, egg and egg white with a mixer. 
4. Add in the remaining ingredients and beat until smooth. 
5. Pour the batter into the prepared pan and bake at 250 for 20 minutes. 
6. Increase the temperature to 300 degrees Fahrenheit and bake for an additional 25-30 minutes. 
7. Remove from oven and cool. Store in the fridge. 

Yields 4 slices. Macros per slice: 125 calories 1.7f/7.8c/16.2p

So creamy!

* I used Protein Milkshake brand in the Pumpkin Pie flavor. Nutrition will vary if you use a different protein powder. I think it would also work well with cinnamon, salted caramel, or even vanilla flavors of protein. If you used vanilla, you could simply increase the cinnamon you add it. 

**  Depending on your personal preferences and your sweetener of  choice, this may vary. For instance stevia is much stronger than erythritol so use your own discretion but feel free to use any sweetener you like. I have used both stevia and erythritol successfully!

Have you embraced the pumpkin craze? If so, this cheesecake is for you! Let me know if you try it out!