Decadent Protein Pumpkin Cheesecake

SERVING SIZE: 1 slice

YIELDS: 8 servings

– 452g fat free cream cheese
– 454g nonfat greek yogurt
– 32g fat free sugar free cheesecake pudding mix
– 120g vanilla whey
– 2 eggs
– 46g egg whites
– 120g canned pumpkin
– 1 tbsp pumpkin pie spice
– Stevia/Splenda to taste

*Note: When baking with protein powder, we recommend staying away from pure isolate powder because it can create a cardboard texture. Whey/Casein blends usually work best for baking — our favorite is the Devotion Nutrition brand. If you are interested in trying Devotion Nutrition, use “AVATAR” at checkout and save 10%.

Using another brand of protein powder may result in slightly different macros. Click here to get expert tips on baking with other types of protein powder in our free online guide.

1. Set cream cheese out for about an hour until it’s soft.
2. Preheat oven to 350 degrees F.
3. Place all ingredients into large mixing bowl or stand mixer bowl.
4. With a stand mixer or electric mixer, mix ingredients well until fully combined.
5. Place in greased pie dish and bake for 45 minutes to an hour, until you can stick a toothpick in and it comes out clean.
6. Feel free to add fat free whipped cream and a little graham cracker crumbs on top to garnish! Enjoy!