Pumpkin Protein Cheesecake

Pumpkin Protein Cheesecake

12 oz. fat free cream cheese
10 oz. plain Greek yogurt
2 whole eggs
1-2 tsp. honey
¼ cup almond milk
1.5 scoops whey protein of choice
1 tsp. Vanilla Extract
Dash of salt
1/2 cup canned pumpkin puree
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. pumpkin pie seasoning


  1. Preheat an oven to 325°
  2. Soften the cream cheese in a large mixing bowl by pressing down with a spoon.
  3. Add the eggs and honey and mix using an electric mixer. Add the rest of the ingredients and continue mixing for 2-3 minutes.
  4. Pour in baking pan (6” pan works best) lined with parchment paper for best results.
  5. Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
  6. Let cool in fridge for 4-5 hours before serving.

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