Protein Pumpkin Cheesecake
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 144.9
- Total Fat: 7.4 g
- Cholesterol: 24.8 mg
- Sodium: 208.2 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.0 g
- Protein: 12.0 g
View full nutritional breakdown of Protein Pumpkin Cheesecake calories by ingredient
Introduction
good source of protein and fiber. Great for after bariatric surgery (pureed stage) good source of protein and fiber. Great for after bariatric surgery (pureed stage)Number of Servings: 10
Ingredients
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12 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
1 serving Chobani 0% Plain Greek Yogurt (5.3 oz)
1 cup Egg substitute, liquid (Egg Beaters)
1 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
2 serving *NOW 100% Pure Whey Protein Isolate (Natural) Unflavored (by VASA411)
1 tsp Pumpkin Pie spice
8 tbsp Truvia Baking Blend (by JDADDY73)
1 tsp Vanilla extract, imitation, alcohol
Directions
In a large mixing bowl, combine cream cheese and Greek yogurt. Beat on medium with a hand mixer until they are thoroughly combined.
Add in pumpkin, egg substitute, sweetener, protein, pie spice and vanilla and blend again until thoroughly combined.
In a springform pan, line the bottom with parchment paper. Scrape the batter out of the bowl and then spread it evenly.
In the bottom rack of your oven, set a large baking dish and then fill it with the boiling water. In the center oven rack, set your baking dish.
Bake for about 45 minutes or until the cheesecake seems mostly set (it will start to pull away from the sides of the baking dish and will appear firm). Turn off the oven, and allow the cheesecake to stay in there while the oven cools down, usually about 20 – 25 minutes.
refrigerate overnight.
Serving Size: 4oz
Number of Servings: 10
Recipe submitted by SparkPeople user ACBBITTEL.
Add in pumpkin, egg substitute, sweetener, protein, pie spice and vanilla and blend again until thoroughly combined.
In a springform pan, line the bottom with parchment paper. Scrape the batter out of the bowl and then spread it evenly.
In the bottom rack of your oven, set a large baking dish and then fill it with the boiling water. In the center oven rack, set your baking dish.
Bake for about 45 minutes or until the cheesecake seems mostly set (it will start to pull away from the sides of the baking dish and will appear firm). Turn off the oven, and allow the cheesecake to stay in there while the oven cools down, usually about 20 – 25 minutes.
refrigerate overnight.
Serving Size: 4oz
Number of Servings: 10
Recipe submitted by SparkPeople user ACBBITTEL.