🎃 Historical Overview
Cheesecake dates back to ancient Greece, where it was served to athletes during the first Olympic Games. Over time, it evolved across Europe, with cream cheese becoming the star ingredient in the American version we know today. Pumpkin cheesecake, a fall favorite, gained popularity in the late 20th century as a seasonal alternative to pumpkin pie. The high-protein version is a modern twist—born from the health and fitness movement—allowing dessert lovers to enjoy creamy indulgence while supporting a balanced, protein-rich diet.
High Protein Pumpkin Cheesecake – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes + 2 hours chill time
- Yield: 8 slices 1x
Description
This High Protein Pumpkin Cheesecake is creamy, velvety, and perfectly spiced — a guilt-free treat that’s ideal for fall. Packed with protein and warm pumpkin flavor, it’s the perfect dessert for Thanksgiving, cozy weekends, or post-workout satisfaction. You’ll love how this lightened-up cheesecake keeps all the indulgence of a classic pumpkin dessert while delivering a nutritious boost that fits seamlessly into your healthy lifestyle.
Ingredients
Crust (optional):
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1 cup crushed graham crackers or almond flour
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2 tbsp melted coconut oil
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1 tbsp maple syrup
Filling:
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1 1/2 cups low-fat cream cheese
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1 cup plain Greek yogurt
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3/4 cup pumpkin puree
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1 scoop vanilla protein powder
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1/3 cup maple syrup or honey
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2 large eggs
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
Instructions
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Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper.
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Mix crust ingredients, press into pan, and bake for 8 minutes. Let cool.
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In a large bowl, combine cream cheese, Greek yogurt, pumpkin puree, and protein powder. Beat until smooth.
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Add maple syrup, eggs, vanilla, and spices. Mix well until creamy.
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Pour filling over crust and smooth the top.
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Bake for 35–40 minutes until the edges are set but the center is slightly jiggly.
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Let cool, then refrigerate for at least 2 hours before slicing.
Notes
Use whey or casein protein powder for the best texture.
Swap Greek yogurt with cottage cheese for a thicker, protein-packed filling.
Top with light whipped cream or crushed pecans before serving.
🍂 FAQ – Common Questions
1. Can I make this cheesecake without protein powder?
Yes! You can omit the protein powder and slightly reduce the sweetener. The texture will be lighter but still creamy and delicious.
2. What type of protein powder works best?
Whey or casein protein powder blend best and give a smooth texture. Plant-based protein works too, but may make the cheesecake denser — adjust with 1–2 tbsp of milk if needed.
3. How can I make this recipe dairy-free?
Use dairy-free cream cheese and yogurt alternatives (such as almond or coconut-based) and a vegan protein powder for a fully plant-based dessert.
