High Protein Pumpkin Cheesecake
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
- 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.
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