Protein Pumpkin Spice Cheesecake

Protein Pumpkin Spice Cheesecake

It's still that time of the year when weather gets a little cooler and Starbucks sells pumpkin spice lattes. Yes, fall is the season for all things pumpkin. So, why not have a pumpkin cheesecake?

What's that you say? It's been done before? Well, this year's cheese cake is even better than last years. It's got fewer calories, more protein and more... pumpkin spiciness! It's really something you have to taste to believe.



The differences between this pumpkin cheesecake and the one I posted last year are huge. In fact, the only things that are really the same are (1) it's still a cheesecake and (2) it has pumpkin in it. Other than that the two cheesecakes are completely different.

This cheesecake has protein powder in it. Relax, it's not some run of the mill OMG I wonder if I can stomach it protein powder. This recipe uses a protein powder that perfectly compliments almost any pumpkin spice treat: Cellucor Cinnamon Swirl protein powder. The great part is that it takes absolutely nothing away from this recipe. In fact, I think it actually adds a little extra flavor and creaminess.

This cheesecake also has no crust. That's right! It's crustless. Why? It's mostly because I didn't really feel like making a crust. But it also cuts down on the calories and the carbs. Of course there is sugar in the cake... but the net result is that there are fewer carbs, less fat, more protein and fewer overall calories.

OK, but the big question is how it tastes. Well, it tastes awesome! This cheesecake takes the cake in terms of pumpkin spice flavor. And when you see the ingredients, you'll know why. It's basically half a pumpkin pie baked with nonfat cream cheese. Who wouldn't love that?!?

Ingredients

• 3 large eggs
• 7.5oz canned pumpkin
• 24oz nonfat cream cheese
• 160g (or 40tsp) sugar
• 1scoop Cellucor Cinnamon Swirl protein powder
• 1/4tsp cinnamon
• 1/4tsp salt
• 1/4tsp nutmeg
• 1/8tsp allspice

Directions

1. Preheat the oven to 350-degrees F.
2. Combine the pumpkin, cinnamon, salt, nutmeg, and allspice in a bowl until well mixed.
3. Add in the remaining ingredients and mix until smooth.
4. Pour the batter into a prepared 9" springform pan.
5. Bake (in a water bath, if possible) for 45-60min until cooked through. It will be a little creamier than your standard cheesecake (due to the low fat). But it's delicious, just the same!

Nutrition Info

Servings: 8
Calories: 228
Protein: 18g
Carbohydrates: 29g; Fiber 4g
Fat: 2g
Sodium: 750mg

Posted by Clayton Long