Pumpkin Protein Cheesecake

Satisfy your fall dessert cravings with this Pumpkin Protein Cheesecake! For the crust, combine oats, coconut flour, spices, pink salt, melted coconut oil, and milk, pressing the mixture into the base of a pan. Blend pumpkin, cottage cheese, Greek yogurt, vanilla, sweetener, protein powder, spices, and egg whites until smooth, then pour over the crust. Bake until set, let cool, and chill in the fridge. Creamy, pumpkin-spiced, and packed with protein—this cheesecake is perfect for a guilt-free, festive treat!

INGREDIENTS

• CRUST

  • 1/2 c old fashioned oats

  • 1/4 c coconut flour

  • 1/2 tsp cinnamon or pumpkin pie spice

  • 1/4 tsp pink salt

  • 2 T coconut oil, melted

  • 2 T milk (used unsw cashew)

• FILLING

  • 1/2 c pumpkin

  • 16 oz cottage cheese, used low fat

  • 1/3 c Greek yogurt plain or Chobani zero pumpkin spice flavor

  • 1 tsp vanilla

  • 3 T monk fruit or allulose granulated sweetener

  • 1/3 c The Peachie Spoon Vanilla Protein

  • 1/2 tsp cinnamon or pumpkin pie spice

  • 1/3 c liquid egg whites

     

    STEPS

1. First to make the crust, combine oats, flour, salt, and spices.

2. Melt oil in the microwave or stove and pour over mixture. Add milk.

3. Stir well to combine and press into a 8 or 9 inch square glass baking dish.

4. Bake 350° for 10 min.

5. While that’s baking add cottage cheese, yogurt, vanilla, pumpkin, spices, protein powder, and sweetener (if adding) to the blender. Blend until well combines. Add egg whites and blend 20 more seconds.

6. When crust is done, reduce oven to 325° and pour filling over crust.

7. Bake for 45-50 minutes. Mine took 50, it should be a little jiggly in the middle.

8. Cool then put in the fridge. Cut into 9 squares and enjoy!

    

Recipe Makes 9 Servings

🍑 Nourishment Breakdown

PROTEIN whites, cottage cheese, powder, yogurt

FAT coconut oil

FIBER coconut flour

CARB/STARCH oats, pumpkin

Macros per serving:

129cal/5fat/8carb/3fiber/13protein

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