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

Scale

Crust (optional):

1 cup crushed graham crackers or almond flour
2 tbsp melted coconut oil
1 tbsp maple syrup

Filling:

1 1/2 cups low-fat cream cheese
1 cup plain Greek yogurt
3/4 cup pumpkin puree
1 scoop vanilla protein powder
1/3 cup maple syrup or honey
2 large eggs
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon

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Instructions

Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper.
Mix crust ingredients, press into pan, and bake for 8 minutes. Let cool.
In a large bowl, combine cream cheese, Greek yogurt, pumpkin puree, and protein powder. Beat until smooth.
Add maple syrup, eggs, vanilla, and spices. Mix well until creamy.
Pour filling over crust and smooth the top.
Bake for 35–40 minutes until the edges are set but the center is slightly jiggly.

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.