High Protein Pumpkin Cheesecake

Indulge in the creamy, autumn-inspired goodness of High Protein Pumpkin Cheesecake, a decadent yet nutritious dessert that combines rich seasonal flavors with a health-conscious twist. Featuring real pumpkin puree, velvety cream cheese, and a touch of vanilla-flavored protein powder, this cheesecake is packed with satisfying protein while maintaining its classic creamy texture. A buttery graham cracker crust serves as the perfect base, while a warm blend of pumpkin pie spice elevates every bite with cozy, holiday-inspired aromas. With just 20 minutes of prep time, this recipe is ideal for a festive treat or a post-dinner indulgence that doesn’t compromise your fitness goals. Refrigerate overnight for the best flavor, and enjoy a show-stopping dessert that pairs perfectly with a cup of coffee or tea. Your guests will never know this protein-packed delight is as wholesome as it is delicious!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 1 cup graham cracker crumbs
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1 cup Greek yogurt
• 1 cup pumpkin puree
• 2 scoops vanilla-flavored protein powder
• 1 cup granulated sugar
• 3 large eggs
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 0.5 teaspoon salt

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.

Step 3

Press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust. Set aside.

Step 4

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.

Step 5

Add the Greek yogurt, pumpkin puree, and vanilla-flavored protein powder to the cream cheese. Mix until well combined.

Step 6

Gradually add the granulated sugar, mixing until the mixture is smooth and creamy.

Step 7

Add in the eggs one at a time, mixing well after each addition.

Step 8

Mix in the pumpkin pie spice, vanilla extract, and salt until fully incorporated.

Step 9

Pour the cheesecake filling over the crust in the springform pan. Use a spatula to smooth the top.

Step 10

Place the springform pan on a baking sheet and transfer to the preheated oven.

Step 11

Bake for approximately 60 minutes, or until the cheesecake is just set and slightly jiggles in the center.

Step 12

Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.

Step 13

Bring the cheesecake to room temperature, then refrigerate for at least 4 hours or overnight before serving.

Step 14

To remove from the pan, run a knife around the edge, then carefully release the springform.

Step 15

Slice and enjoy your high protein pumpkin cheesecake!

Nutrition Facts

Serving size	1534.1 grams (1534.1g)

Amount per serving	% Daily Value*
Calories	4064

Total Fat 242.60g	311%
Saturated Fat 136.20g	681%
Polyunsaturated Fat 1.90g
Cholesterol 1257mg	419%
Sodium 4005mg	174%
Total Carbohydrate 357.50g	130%
Dietary Fiber 13.10g	47%
Total Sugars 263.10g
Protein 123.10g	246%

Vitamin D 123IU	615%
Calcium 1092mg	84%
Iron 14mg	77%
Potassium 2025mg	43%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.2%

Protein: 12.0%

Carbs: 34.8%