Pumpkin Protein Cheesecake

Hellllooo FALL ๐Ÿคฉ

I’m not a huge pumpkin pie girl to be honest, but pumpkin CHEESECAKE on the other hand?! Sign me up!

This is one of my favorite recipes I’ve ever created! There’s also an Oreo version too ๐Ÿ™‚

I have a highlight on my instagram page with a visual step-by step if you need. (You’ll have to scroll back through my highlights, it’s pretty old!)

You can use these mini springform cheesecake pans, OR just make one big one.

#bakingprotip: I do recommend putting the cheesecake in a water bath while cooking to prevent more cracks from forming. I wrap the springform pan in foil to prevent water from leaking in.

If you have any questions at all don’t hesitate to send me a message on Instagram or an email!

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๐ŸŽƒ๐—ฃ๐˜‚๐—บ๐—ฝ๐—ธ๐—ถ๐—ป ๐—ฃ๐—ฟ๐—ผ๐˜๐—ฒ๐—ถ๐—ป ๐—–๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ๐ŸŽƒ . ๐Ÿ”ถ๐— ๐—ฎ๐—ฐ๐—ฟ๐—ผ๐˜€ ๐—ณ๐—ผ๐—ฟ 1 ๐˜„๐—ต๐—ผ๐—น๐—ฒ ๐—บ๐—ถ๐—ป๐—ถ ๐—ฐ๐—ต๐—ฒ๐—ฒ๐˜€๐—ฒ๐—ฐ๐—ฎ๐—ธ๐—ฒ: 222 cals (29P/2F/28C)๐Ÿ”ถ . REPOSTING this just in time for Thanksgiving! Iโ€™m not a big pie fan so I just whipped these up for @fittybritty_ifbbpro and I. Check out my stories/highlights for a brand new step by step guide! . โ—พ๏ธ๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€: -200g low fat ricotta cheese -220g Fat Free Cream cheese (1 package) -250g pumpkin puree -100mL egg whites -3/4 cup stevia or other sweetener -1 tsp vanilla extract -1 tsp pumpkin pie spice -60g Frosted Cinnamon Rollย @proteincookiebutterย (buy on amazon, OR if you have a cinnamon protein lying around that will probably work just fine) -25g unflavored gelatin powder -4 mini springform cheesecake tins (๐—ฎ๐—บ๐—ฎ๐˜‡๐—ผ๐—ป) . ๐Ÿ‘ฉ๐Ÿผโ€๐Ÿณ๐——๐—ถ๐—ฟ๐—ฒ๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€: 1. Preheat oven to 350. Prepare your cheesecake tins. Spray the inside with non-stick spray & wrap aluminum foil around the outside of the mini tins to keep things from leaking in & out. Then put the mini tins in a casserole dish & ADD about 1 inch of water. The aluminum foil you put on the outside will help prevent water from leaking in. 2. Mix ALL of your ingredients together EXCEPT the gelatin. 3. Heat some water (I used my water kettle) & pour 50 mL into a bowl. Slowly add your 25g of gelatin, whisking CONSTANTLY to keep the gelatin from solidifying. When it is all added, mix it into the rest of the batter 4. Put the batter into your tins & bake the mini cheesecakes for about 30-45 minutes. You want your cheesecakes to be firm looking & just beginning to form cracks. 5. Turn off the oven. Crack the oven door. Let the cheesecakes sit in the oven for 30 minutes to further set. 6. Put them in the fridge. Yes, you have to let them refrigerate overnight before you can eat them. So sad. ๐Ÿ˜ข 7. Top with fat free reddi whip & a dusting of cinnamon. 8. Tag me when you make this & youโ€™ll make my day. ๐Ÿคฉ

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