High Protein Healthy Pumpkin Cheesecake

High protein pumpkin cheesecake with a snickerdoodle protein icing is the perfect dessert to make for this holiday season which you can indulge in with no extra guilt!

Ever since I made my first version of a high protein cheesecake I've been dying to try a pumpkin version because well...obviously pumpkin EVERYTHING is a must for fall.

This version does NOT disappoint.  I made a few tweaks to make this version even MORE macro friendly: specifically I left off the crust and added a protein icing drizzle! You are still able to use this version and add a crust, but leaving it off saves you some carbs and fat because let's face it...during the holidays there are TONS of other yummy mains and sides to fill up on carbs and fats with (can I get seconds on those mashed potatoes please-and-thank-you) so I stuck to what really makes cheesecake good: the delicious creamy filling!!

The best thing about this cheesecake is that it still tastes AMAZING but packs 16 grams of protein in every slice! And for those of you tracking calories one slice will only set you back 140 calories.  Good luck finding any other dessert on the Thanksgiving table with a single serving under 150 calories!!!

To snazz it up a bit I also added a protein icing drizzle that packs an extra 5 grams of protein. Paired with a little dollop of fat-free reddi whip this dessert is just DECADENT and still healthy!

Where does all the protein come from in this cheesecake? I use greek cream cheese instead of regular cream cheese (I can find this at wegmans!), greek yogurt, and protein powder.  I used PEScience Gourmet Vanilla protein powder in the cheesecake and PEScience Snickerdoodle protein powder in the icing (affiliate links). Check out the recipe below and enjoy indulging your sweet tooth this season without expanding your waistline :)

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High Protein Pumpkin Cheesecake

by Rebecca @ My Girlish Whims November-7-2016
Adapted from Sarah Lynn Fitness

Ingredients

• 1 Egg
• 4 Tbs Egg Whites
• 1.5 Cups Plain 0% Greek Yogurt
• 1/2 Cup Canned Pumpkin
• 1/2 Cup Truvia Sweetner
• 1 Tbs Maple Syrup
• 8oz Greek Cream Cheese
• 56g Vanilla Protein Powder
• 1/2 tsp Pumpkin Pie Spice

Instructions

Preheat oven to 325 degreesUsing a stand mixer combine room temperature cream cheese, vanilla protein powder, egg, egg whites, truvia, maple syrup, pumpkin, greek yogurt and spice until smoothPour cheesecake mixture into a greased spring form cheesecake panBake at 325 for 15 minutes and then decrease temperature to 200 and bake for 45 more minutes. Chill in fridge at least 5 hours before serving OPTIONAL: Drizzle cheesecake with a protein icing before serving by combining 7g of PEScience Snickerdoodle Protein Powder with about 15ml of almond milk and a dash of pumpkin pie spice. Mix together with a fork and drizzle over cheesecake

Details

Prep time: 30 mins Cook time: 1 hour Total time: 6 hour 30 mins Yield: 8 Slices

Nutritional Facts:

One slice of plain cheesecake is 140 calories 20 grams of carbs, 4 grams of fat and 16 grams of protein.  If you add the protein icing it adds about 5 extra grams of protein making the whole serving 166 calories 20 carbs 4 fat 21 protein.