Dessert

Protein Pumpkin Cheesecake is for Dessert.

Protein Pumpkin Cheesecake takes 10 minutes to prepare.

Protein Pumpkin Cheesecake takes 45 minutes to cook.

Protein Pumpkin Cheesecake makes 10 servings.

The ingredients for Protein Pumpkin Cheesecake are:

12 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
1 serving Chobani 0% Plain Greek Yogurt (5.3 oz)
1 cup Egg substitute, liquid (Egg Beaters)
1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2 serving *NOW 100% Pure Whey Protein Isolate (Natural) Unflavored (by VASA411)
1 tsp Pumpkin Pie spice
8 tbsp Truvia Baking Blend (by JDADDY73)
1 tsp Vanilla extract, imitation, alcohol

Here is how you make Protein Pumpkin Cheesecake:

In a large mixing bowl, combine cream cheese and Greek yogurt. Beat on medium with a hand mixer until they are thoroughly combined.Add in pumpkin, egg substitute, sweetener, protein, pie spice and vanilla and blend again until thoroughly combined.In a springform pan, line the bottom with parchment paper. Scrape the batter out of the bowl and then spread it evenly.In the bottom rack of your oven, set a large baking dish and then fill it with the boiling water. In the center oven rack, set your baking dish.Bake for about 45 minutes or until the cheesecake seems mostly set (it will start to pull away from the sides of the baking dish and will appear firm). Turn off the oven, and allow the cheesecake to stay in there while the oven cools down, usually about 20 ? 25 minutes.refrigerate overnight. Serving Size: 4ozNumber of Servings: 10Recipe submitted by SparkPeople user ACBBITTEL.

The nutritional information for Protein Pumpkin Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 144.9

• Total Fat: 7.4 g
• Cholesterol: 24.8 mg
• Sodium: 208.2 mg
• Total Carbs: 6.5 g
• Dietary Fiber: 1.0 g
• Protein: 12.0 g