High Protein Low Fat Pumpkin Cheesecake Recipe

Name: High Protein Low Fat Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 2% plain Greek yogurt Fage; 1 cup organic pumpkin puree canned; 3/4 cup liquid egg whites cage free; 1 tablespoon coconut flour Organic; 1/4 teaspoon salt; 2 tablespoons lemon juice; 1 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract real; 2 teaspoons stevia; 3/4 cup 2% plain Greek yogurt Fage, set aside; 8 ounces cream cheese Challenge no rbST, at room temperature, set aside; 1/2 cup powdered sugar organic, set aside; vanilla extract 1. teaspoon real, set aside

Servings: persons

1 cup 2% plain Greek yogurt Fage
1 cup organic pumpkin puree canned
3/4 cup liquid egg whites cage free
1 tablespoon coconut flour Organic
1/4 teaspoon salt
2 tablespoons lemon juice
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract real
2 teaspoons stevia
3/4 cup 2% plain Greek yogurt Fage, set aside
8 ounces cream cheese Challenge no rbST, at room temperature, set aside
1/2 cup powdered sugar organic, set aside
vanilla extract 1. teaspoon real, set aside

1
Preheat the oven to 350 degrees. Combine all ingredients except items set aside for the frosting. Blend at high speed for a couple minutes until the batter looks light and fluffy.
2
Pour into a greased 8 X 8 inch baking pan. Bake for 25-30 minutes. Look for cheesecake to pull away from edges to indicate it is done.
3
Combine all ingredients set aside for frosting. Mix on high until all lumps have disappeared and frosting is light and smooth. Refrigerate while cheesecake is cooling.
4
Once cheesecake is completely cool, frost with cream cheese frosting. Place back into the refrigerator and chill for at least an hour before serving. Garnish with yogurt covered almonds if desired. Makes 9 servings.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup 2% plain Greek yogurt Fage, 1 cup organic pumpkin puree canned, 3/4 cup liquid egg whites cage free, 1 tablespoon coconut flour Organic, and more.

Yes, High Protein Low Fat Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

High Protein Low Fat Pumpkin Cheesecake

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