Cooked - High Protein Pumpkin Cheesecake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

High Protein Pumpkin Cheesecake

1.0

1 cup 2% Cottage Cheese

0.5 cup Greek Yogurt Plain 0% M.F.

2 Large Eggs

¼ cup No Calorie Granulated Sweetener (Monk fruit granulated blend or Splenda baking)

10g Sugar Free Fat Free Instant Pudding Mix Vanilla or White Chocolate (Jell-O)

1 tsp Pure Vanilla Extract and/or maple extract

1 scoop Vanilla or Maple Syrup Donut High Whey Protein (Revolution Nutrition)

½ cup Pumpkin

30g Light Cream Cheese

1-2 tsp of cinnamon and pumpkin pie spice

Add cottage to a medium food processor or blender with tamper. Blend until smooth
Add all remaining ingredients and blend until incorporated.
Pour into an oven-safe 8oz ramekin baking cups (works best and easy to clean) or 4" springform pans or a parchment lined 8" springform baking pan (double recipe to make 6 portions)
Place dish in a large baking dish and carefully fill the dish with water halfway up the sides (water bath style). If using springform pan make sure to wrap in tinfoil so water can't sneak in.
Bake at 350°F for 30-35 minutes, turn off oven, crack door and leave in for another 20-25 minutes until centers are just set. If using a large pan do 45 mins/25 mins
Cool completely, then refrigerate at least 4 hours to chill and firm. Overnight is best!

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Dessert

Cuisine🇺🇸American

Occasions📆Everyday🍂Fall🦃Thanksgiving

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 41 weeks ago

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