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Healthy Protein Pumpkin Cheesecake Recipe

Indulge in the creamy goodness of pumpkin cheesecake without the guilt! This high-protein, healthy twist on a classic combines the flavors of pumpkin pie and cheesecake into one irresistible dessert. Perfect for the holidays or any time you crave a decadent yet nutritious treat. Made with pumpkin puree (not pie filling!), this recipe is naturally sweetened and packed with protein to keep you satisfied. Prepare to impress your family and friends with this surprisingly healthy and delicious masterpiece!

Prep Time 20 mins
Cook Time 46 mins
Calories 16.2 kcal
Protein 1g
Rating 4.0 (2 Reviews)
Healthy Protein Pumpkin Cheesecake 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Healthy Protein Pumpkin Cheesecake

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How to Make Healthy Protein Pumpkin Cheesecake

  1. Preheat oven to 400°F (200°C).
  2. 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).
  3. Mix thoroughly until all ingredients are well combined and smooth.
  4. Pour the mixture into your prepared pie crust (9-inch). Smooth the top with a spoon or spatula.
  5. 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.
  6. Let the cheesecake cool completely in the pan for at least 15 minutes.
  7. Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
  8. 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

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60 Minutes Or Less Time To Make Course Preparation Desserts Cheesecake