Healthy Protein Pumpkin Cheesecake

Indulge in guilt-free decadence with this Healthy Protein Pumpkin Cheesecake, a perfect balance of creamy, spiced goodness and nutritional wholesomeness. Featuring a buttery graham cracker crust, this dessert is elevated with a luscious filling made from pumpkin puree, low-fat cream cheese, and protein-packed Greek yogurt. Sweetened with your favorite low-calorie sweetener and boosted by vanilla protein powder, it’s a high-protein treat that satisfies dessert cravings without straying from healthy goals. Warm notes of pumpkin pie spice and cinnamon add a festive touch, making it ideal for holiday gatherings or anytime indulgence. This easy-to-follow recipe requires minimal prep and can be made ahead for ultimate convenience. Serve it chilled and garnish with a dollop of whipped cream or a sprinkle of cinnamon for a show-stopping finish!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 120 grams graham cracker crumbs
• 3 tablespoons coconut oil, melted
• 200 grams pumpkin puree
• 450 grams low-fat cream cheese, softened
• 170 grams plain Greek yogurt
• 60 grams vanilla protein powder
• 100 grams granulated sweetener of choice (e.g., erythritol, stevia)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 0.5 teaspoon ground cinnamon
• 0.25 teaspoon salt

Directions

Step 1

Preheat your oven to 160°C (325°F).

Step 2

Prepare an 8-inch (20 cm) springform pan by lining the bottom with parchment paper and greasing the sides with a small amount of coconut oil or cooking spray.

Step 3

Mix the graham cracker crumbs and melted coconut oil in a medium bowl until evenly combined.

Step 4

Press the mixture into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to compact it evenly.

Step 5

Bake the crust for 8 minutes, then remove it from the oven and let it cool slightly.

Step 6

In a large mixing bowl, combine the softened cream cheese, Greek yogurt, and granulated sweetener. Use an electric mixer to beat until smooth and creamy.

Step 7

Add the pumpkin puree, vanilla protein powder, vanilla extract, pumpkin pie spice, cinnamon, and salt to the mixture. Beat again until all ingredients are well combined.

Step 8

Add the eggs, one at a time, mixing after each addition until just incorporated. Do not over-mix to avoid adding too much air to the batter.

Step 9

Pour the cheesecake batter over the cooled crust and spread it out evenly.

Step 10

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

Step 11

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps to prevent cracking.

Step 12

After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set completely.

Step 13

Remove the cheesecake from the springform pan, slice into 12 pieces, and serve. Optionally, garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving.

Nutrition Facts

Serving size	(1248.3g)

Amount per serving	% Daily Value*
Calories	2546.3

Total Fat 148.4g	0%
Saturated Fat 89.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 648mg	0%
Sodium 4836.8mg	0%
Total Carbohydrate 252.4g	0%
Dietary Fiber 9.7g	0%
Total Sugars 59.8g
Protein 134.5g	0%

Vitamin D 82IU	0%
Calcium 1541.1mg	0%
Iron 12.0mg	0%
Potassium 2033.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 18.7%

Carbs: 35.0%