High Protein Pumpkin Cheesecake

Imagine the aroma of fall spices wafting through your kitchen as you picture a creamy, golden pumpkin cheesecake emerging from the oven.

This high-protein treat isn’t only indulgent but surprisingly simple to create.

The velvety blend of cream cheese, pumpkin, and Greek yogurt transforms into a comforting dessert that’s both festive and nourishing.

As the ingredients meld beautifully, anticipate a deliciously satisfying slice. Let’s bring this delightful cheesecake to life!

Kitchen Tools Required

• 1 springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 electric mixer
• 1 rubber spatula
• 1 measuring cup set
• 1 measuring spoons set
• 1 food processor (optional)

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 3 8-ounce packages cream cheese, softened
• 1 cup pumpkin puree
• 1 cup Greek yogurt
• 3/4 cup sugar
• 1/4 cup protein powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Cook & Prep Time

To efficiently manage your time while preparing and cooking the High Protein Pumpkin Cheesecake, follow this timeline:

1. Reading and Preparation (10 minutes)
   • Read through the entire recipe to understand the process and gather all necessary ingredients and equipment.
   • Confirm all cold ingredients are at room temperature.
2. Prep Time (20 minutes)
   • Preheat the oven to 325°F (163°C).
   • Combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a medium mixing bowl.
   • Press the crumb mixture into the bottom of the springform pan to form the crust.
   • In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
   • Add pumpkin puree, Greek yogurt, 3/4 cup sugar, and protein powder to the cream cheese and mix until well combined.
   • Add eggs one at a time, beating well after each addition.
   • Mix in vanilla extract, cinnamon, nutmeg, ginger, and salt.
   • Pour the cheesecake batter over the prepared crust and smooth the top with a rubber spatula.
3. Baking Time (50 minutes)
   • Place the springform pan in the preheated oven.
   • If using a water bath, remember to wrap the pan in aluminum foil and place it in a larger baking dish with hot water halfway up the sides.
   • Bake for 50 minutes or until the center is set but still slightly jiggly.
4. Cooling in Oven (1 hour)
   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
5. Refrigeration (at least 3 hours)
   • Remove the cheesecake from the oven and refrigerate for at least 3 hours or overnight to set completely.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 325°F (163°C).

In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar.

Press the crumb mixture into the bottom of the springform pan to form a crust.

In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.

Add pumpkin puree, Greek yogurt, 3/4 cup sugar, and protein powder to the cream cheese and mix until well combined.

Add eggs one at a time, beating well after each addition.

Mix in vanilla extract, cinnamon, nutmeg, ginger, and salt.

Pour the cheesecake batter over the prepared crust in the springform pan.

Smooth the top with a rubber spatula.

Bake in the preheated oven for 50 minutes or until the center is set but still slightly jiggly.

Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 3 hours or overnight before serving.

Serving Tips

• Whipped Cream Topping: Add a dollop of whipped cream to each slice for a light, airy contrast to the creamy cheesecake.
• Crumbled Graham Crackers: Sprinkle some extra graham cracker crumbs on top for added texture and a hint of sweetness.
• Caramel Drizzle: Drizzle caramel sauce over the cheesecake for a rich, sweet touch that complements the pumpkin flavor.
• Chopped Nuts: Top with chopped pecans or walnuts to introduce a crunchy element and enhance the nutty undertones.
• Fruit Compote: Serve with a side of berry or apple compote to add a revitalizing, fruity balance to the creamy dessert.

Storage

To store the High Protein Pumpkin Cheesecake, cover it tightly with plastic wrap or aluminum foil.

Refrigerate for up to 5 days.

For longer storage, freeze for up to 2 months.

Freezing

To freeze high protein pumpkin cheesecake, wrap it tightly in plastic wrap and aluminum foil.

Store in an airtight container for up to 2 months.

Thaw in the refrigerator before serving.

Reheating

To reheat High Protein Pumpkin Cheesecake, gently warm slices in a microwave at low power for 15-20 seconds.

Avoid overheating to maintain texture.

Alternatively, enjoy cold for a firmer consistency.

Final Thoughts

Enjoy the delightful and nutritious High Protein Pumpkin Cheesecake as a perfect dessert for any occasion.

Its creamy texture, combined with the warm flavors of pumpkin and spices, makes it a crowd-pleaser.

The added protein powder guarantees that you get an extra boost of protein in every slice.

Remember to follow the baking tips to achieve the perfect cheesecake without cracks.

Share this delicious treat with family and friends, and savor each bite of this high-protein delight.

Frequently Asked Questions

Can I Substitute the Graham Cracker Crust With a Gluten-Free Version?

You can swap the graham cracker crust with a gluten-free alternative by using 1 1/2 cups of gluten-free cookie crumbs and 1/4 cup melted butter. Mix well, press into the pan, and proceed with the recipe.

What Type of Protein Powder Works Best for This Cheesecake?

You’ll want to use unflavored or vanilla protein powder for the best taste. Choose whey or plant-based varieties, depending on dietary preferences. Make certain it’s finely milled to blend seamlessly into the cheesecake mixture for ideal texture.

How Can I Make This Recipe Dairy-Free?

Substitute cream cheese with dairy-free cream cheese, Greek yogurt with coconut yogurt, and butter with coconut oil. Use a plant-based protein powder. Make certain all replacements maintain similar measurements for balance in taste and texture.

Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?

Yes, you can use fresh pumpkin! Roast, peel, and puree 1 3/4 cups of fresh pumpkin, ensuring it’s smooth and moisture-free. This swap retains flavor and texture, creating a delightful twist on your cheesecake. Enjoy!

How Do I Prevent the Cheesecake From Sticking to the Pan?

You can prevent the cheesecake from sticking by lining the springform pan with parchment paper. Also, make certain you grease the sides with melted butter. After baking, run a knife around the edges before releasing the springform.

High Protein Pumpkin Cheesecake

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 4 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Equipment

• 1 9-inch springform pan
• 1 large mixing bowl
• 1 medium mixing bowl
• 1 Electric mixer
• 1 Rubber spatula
• 1 measuring cup set
• 1 Measuring spoons set
• 1 food processor optional

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter melted
• 2 tablespoons granulated sugar
• 3 8-ounce packages cream cheese softened
• 1 cup pumpkin puree
• 1 cup Greek yogurt
• 3/4 cup sugar
• 1/4 cup protein powder
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Instructions

 

• Preheat the oven to 325°F (163°C).
• In a medium mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar.
• Press the crumb mixture into the bottom of the springform pan to form a crust.
• In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
• Add pumpkin puree, Greek yogurt, 3/4 cup sugar, and protein powder to the cream cheese and mix until well combined.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract, cinnamon, nutmeg, ginger, and salt.
• Pour the cheesecake batter over the prepared crust in the springform pan.
• Smooth the top with a rubber spatula.
• Bake in the preheated oven for 50 minutes or until the center is set but still slightly jiggly.
• Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for 1 hour.
• Remove from the oven and refrigerate for at least 3 hours or overnight before serving.

Notes

To prevent cracks on the surface of your cheesecake, it is helpful to bake it in a water bath. Wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water halfway up the sides of the pan. Additionally, make sure all your cold ingredients are at room temperature before mixing to ensure a smooth and creamy texture.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.