Protein Pumpkin Cheesecake with a Crust

About This Recipe

Trick or treat at home in your kitchen this Halloween with this delicious, healthy, and high Protein Pumpkin Cheesecake with a Crust recipe!

Ingredients

• 4 Ginger Snaps (Crushed Up)
• ¼ Cup Almond Flour
• 3 Tablespoons Butter (Melted)
• 16 Ounces Cream Cheese (Fat Free)
• 1 Large Whole Egg
• 2 Large Egg Whites
• ⅓ Cup Sweetener
• 1-2 Tablespoons Light Brown Sugar (or Brown Sugar Substitute)
• 1 ½ Teaspoons Vanilla Extract
• ½ Tablespoon Pumpkin Pie Spice
• ½ Teaspoon Ground Cinnamon
• 10.6 Ounces Greek Yogurt (Fat Free (Pumpkin or Vanilla))
• 2 Scoops Protein Powder (Vanilla)
• ½ Cup Pumpkin Puree

Instructions

1. Line a 6x2 pan with parchment paper
2. In a smaller bowl crush up your Ginger Snaps, melt your Butter, and mix all of your crust ingredients together
3. Press your crust into the bottom of your pan lined with parchment paper
4. Bake your crust on 350F/176C for 8-12 minutes or until it’s golden brown
5. In a large bowl mix together all of your cheesecake ingredients aside from your Protein Powder and Pumpkin
6. Mix in your Protein Powder
7. Pour half of your mix into another bowl and mix in your Pure Pumpkin into that bowl
8. Pour some of your plain mix into your 6x2 pan, smooth it out, top it with your pumpkin mix, and repeat until all of your mix is gone
9. Cut your mix in with a knife to give it a swirl effect
10. Top it with whatever your want
11. Bake it on 350F/176C for 30-35 minutes then drop your temperature to 200F/93C and bake for an additional 50-60 minutes
12. Remove it from the oven, let it cool, wrap it up, and put it into the fridge for a couple hours (I prefer overnight)