High-Protein Easy Pumpkin Cheesecake
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Recipe Intro From healthyu_dietitian
This high-protein pumpkin cheesecake is made with just five main ingredients. Each slice packs 10 grams of protein, making it the perfect feel-good dessert that satisfies your sweet tooth while aligning with your health goals. This easy, nutrient-dense recipe comes together with cottage cheese and pure pumpkin for a creamy texture and a boost of flavor. Serve it with or without the optional high-protein crust and cream cheese icing for an extra treat.
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ingredients
High-Protein Crust (optional):
- 1/2 cup coconut oil, melted
- 1 cup pecans, almonds, or walnuts, ground in a food processor
- 1 cup almond flour
- 3 tablespoons pure maple syrup
ingredients
Cheesecake Base:
- 2 cups cottage cheese, blended until smooth
- 1 (15 ounce) can pumpkin
- 2 large eggs
- 1/2 cup pure maple syrup, adjusted to taste
- 1/2 cup tapioca flour
- 1 tablespoon pumpkin pie spice
ingredients
Cream Cheese Icing (optional):
- 1/2 cup cream cheese, softened
- 2 tablespoons coconut oil
Method
Step 1
Preheat the oven to 350°F.
Step 2
If using the crust, combine the melted coconut oil, ground nuts, almond flour, and maple syrup in a bowl. Press the mixture evenly into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
Step 3
In a large mixing bowl, combine the blended cottage cheese, pumpkin, eggs, maple syrup, tapioca flour, and pumpkin pie spice. Mix until smooth and well incorporated.
Step 4
Pour the cheesecake mixture over the crust (or directly into the greased pan if skipping the crust).
Step 5
Bake for 55-60 minutes or until the center is set but still slightly jiggly. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture.
Step 6
For the optional icing, whisk together the cream cheese and coconut oil until smooth. Spread over the cooled cheesecake before serving.