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Monday, December 28, 2015

Pumpkin Protein Cheesecake

Pumpkin Protein Cheesecake!

I LOVE cheesecake! What I don't particularly love about cheesecake is the crazy amount of fats and carbs it usually contains. So, in an effort to "have my cheesecake and eat it too" I finally decided to try baking a healthier version and boy am I so glad I did! I had seen numerous protein cheesecake recipes floating around on social media so I combined a few I found appealing and tweaked some of the ingredients to my taste and voila! Super scrumptious, creamy and delicious Pumpkin Protein Cheesecake! Just a heads up, you may want to double the recipe and make two cheesecakes because this has been a huge hit with my family, friends, and co-workers. So if you end up sharing, don't say I didn't warn you! :)

·         1.5 Containers *12 ounces* of Fat Free Cream Cheese (Great Value)
·         2 Containers *8 ounces* of Pumpkin Cheesecake Greek Yogurt (Yoplait Whips)
·         2 Whole Eggs
·         2 Egg Whites
·         1 Scoop *23 grams* of Protein Powder 
(VPX SRO Whey – Graham Cracker)
·         ½ Cup *122 grams* 100% Pumpkin (Libby’s)
·         1 Tbsp. Natural Sweetener (Zing)
·         1 Tsp. Vanilla Extract
·         1 Tsp. Pumpkin Pie Spice
·         1 Tsp. Cinnamon

1.       Preheat oven to 250F.
2.       In a large bowl beat cream cheese, greek yogurt, and pumpkin thoroughly until smooth.
*Tip* Make sure the cream cheese sits out and is room temperature before you begin. This will ensure the batter is lump free and a creamy consistency!

3.       Once clump free and pudding like, add in the eggs, egg whites, and vanilla and mix well.
4.       Next add your dry ingredients – protein powder, sweetener, and spices, and mix until incorporated.
5.       Pour mixture into a greased pie/cake tin and bake in the oven at 250F for 30 minutes.
*Tip* To prevent surface cracking: Bake the cheesecake in a water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan).

6.       After 30 minutes, change the oven temperate to 300F and bake for an additional 20 minutes.
7.       Finally, turn the oven back down to 250F and bake for a final 20 minutes.
8.       Let cool and enjoy!
*Tip* Let your cheesecake set and chill overnight for optimum enjoyment. :)

Nutritional Data
Candy's Pumpkin Protein Cheesecake
Calories: 122, Protein: 16.5 grams, Carbs: 9 grams, Fats: 1.3 grams


Cheesecake Factory's Pumpkin Cheesecake
Calories: 750, Protein: 10 grams, Carbs: 95 grams, Fats: 32 grams

I think mine "takes the cake!" Lol! :)

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