A guilt-free indulgence that captures the essence of fall while keeping health goals in check. This cheesecake combines the creaminess of traditional cheesecake with the nutritional benefits of pumpkin, making it ideal for fitness enthusiasts.
Ingredients
Scale:
1 cup graham cracker crumbs
2 tablespoons unsweetened cocoa powder
1/4 cup unsalted butter (melted)
16 ounces cream cheese (softened)
1 cup pumpkin puree
1/2 cup protein powder (vanilla or unflavored)
1/3 cup maple syrup or honey
1 teaspoon vanilla extract
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
Optional: whipped cream (for topping)
Instructions
In a mixing bowl, combine the graham cracker crumbs and cocoa powder. Add the melted butter and mix until the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form a crust. Refrigerate while preparing the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin puree, protein powder, maple syrup (or honey), vanilla extract, pumpkin pie spice, and salt. Mix until fully combined and smooth.
Pour the pumpkin cheesecake filling over the chilled crust, spreading it evenly with a spatula.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Before serving, top with whipped cream if desired, and sprinkle a little extra pumpkin pie spice for garnish.
