Cooked - High-protein Pumpkin Cheesecake: Delicious Fall Dessert

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High-protein Pumpkin Cheesecake: Delicious Fall Dessert

1.0

6 oz cottage cheese (full-fat or low-fat)

3 tbsp pumpkin purée (unsweetened)

1 large egg

3 tbsp powdered sweetener (e.g., erythritol, monk fruit, or Truvia)

1 tsp pumpkin pie spice

¼ tsp vanilla extract

Whipped cream (optional, for topping)

½ tbsp ChocZero Pumpkin Spice Syrup, for a sugar-free fall-inspired flavor twist

3 oz cream cheese, for a creamier texture

A pinch of cinnamon, for an extra layer of warmth

1 tbsp almond flour, to help the cheesecake set firmer

Add the cottage cheese, pumpkin purée, egg, powdered sweetener, pumpkin pie spice, and vanilla extract to a food processor or blender.
Blend on high until smooth and creamy, making sure all ingredients are fully combined.
Pour the mixture into two greased ramekins, filling them evenly.
Bake at 350°F (175°C) for 15 minutes until the cheesecake sets but is still slightly soft in the middle.
Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 1 hour before serving.
Top with whipped cream and a sprinkle of extra pumpkin pie spice for garnish.
Enjoy your high-protein, low-carb pumpkin cheesecake!

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🍂Fall🎉Holiday

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 74 weeks ago

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