Zutaten für Healthy Protein Pumpkin Cheesecake
- Low Fat Ricotta Cheese
- Pumpkin Puree
- Sugar Free Maple Syrup
- Splenda Granular
- 1 teaspoon pumpkin pie spice
- Vanilla Extract
- Vanilla Protein Powder
- Reduced Fat Graham Cracker Crust
- Cool Whip Free
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Zubereitung von Healthy Protein Pumpkin Cheesecake
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 15 ounces (425g) ricotta cheese, 1 (15-ounce) can pumpkin puree, 1/4 cup maple syrup, 1/4 cup Splenda (or other sugar substitute), 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/2 cup protein powder (vanilla or unflavored recommended).
- Mix thoroughly until all ingredients are well combined and smooth.
- Pour the mixture into your prepared pie crust (9-inch). Smooth the top with a spoon or spatula.
- Bake for 30-40 minutes, or until the filling is set and no longer jiggles in the center. Insert a toothpick; if it comes out with a few moist crumbs, it's done.
- Let the cheesecake cool completely in the pan for at least 15 minutes.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
- Serve chilled, topped with a tablespoon of light whipped cream (optional) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
0g
Carbs
1g
