Pumpkin Protein Cheesecake – 4” Personal Size

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It was recently requested of me to come up with a macro-friendly protein cheesecake recipe that wouldn’t “break the bank” if someone was in a caloric deficit or short on macros. I have tackled this project before, but since I’m a bit more seasoned in terms of Flexible Dieting, I decided to revisit my previous recipe(s) and make some changes. The result? A near Cheesecake Factory quality product (okay, I may be a bit biased) in terms of texture, with some very delicious pumpkin flavor! The macros listed above are for a single cheesecake, and let me just say that these suckers are DENSE! You can eat them a-la-carte or top them with your favorite additions like dessert syrups, pumpkin butter (heaven!), peanut butter, fruit, whipped topping, nuts, etc. The list is endless really and of course, depends on your macros, but however you choose to indulge, I guarantee you’ll enjoy every bite.

 

INGREDIENTS

Crust:

🔸2 & 1/2 sheets graham crackers

🔸50 g pumpkin spice flavored applesauce (or regular)

🔸14 g coconut flour

Filling:

🔸100 g Kraft Philadelphia fat free cream cheese

🔸100 g Kraft Philadelphia pumpkin spice cream cheese

🔸244 g canned pumpkin purée

🔸250 g non-fat Greek yogurt

🔸118mL MuscleEgg pumpkin spice flavored protein drink

🔸1 egg

🔸60 mL unsweetened almond milk (or milk of choice)

🔸liquid stevia or sweetener of choice (I use 30-40 drops)

🔸12 g Jell-O instant pudding & pie filling in pumpkin spice

🔸16 g Jell-O sugar free instant pudding & pie filling in cheesecake

🔸1 scoop (30 g) De Novo Nutrition Max MPS Whey in Pumpkin Pie

🔸1 tsp cinnamon

🔸1 tsp pumpkin pie spice

DIRECTIONS:

  1. Preheat oven to 400F
  2. In a small food processor, grind graham crackers into small crumbs, then add flour and applesauce, blending until a dough-like consistency is reached. Set aside.
  3. In a larger food processor, combine all wet filling ingredients and blend until smooth. Add in dry ingredients and blend again, making sure to scrape sides and incorporate everything.
  4. Grease or spray your 4” springform pans with non-stick cooking spray until well coated. Equally divide crust mixture into each pan and carefully press into the bottom, making as even a layer as possible.
  5. Pour in filling mixture and allow to settle before baking.
  6. Reduce oven temperature to 350F and bake for approximately 30 minutes.
  7. Reduce oven temperature again to 200F and continue to bake for another 10 minutes, or until the filling no longer jiggles.
  8. Remove from oven and leave out to cool completely before eating or refrigerating.

Yields: 3 servings

 

Below is an example of toppings: 18g Trader Joe’s Pumpkin Butter, 15g Kroger Pumpkin flavored whipped cream, and a sprinkle of pumpkin pie spice

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Money shot of the inside…

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A glimpse of the crust…

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