Pumpkin is it’s own season am I right? Just because fall is over doesn’t mean you need to leave pumpkin behind. It’s an excellent flavor to mix with cinnamon, chocolate, caramel, or stand alone by itself! Here, I use it to add that extra bit of special to this cheesecake. Rich, dense, and absolutely delicious. This makes for a perfect macro cap, healthy dessert option, or with the macro nutrient split you could even use this as a pre or post workout snack! Who doesn’t want cheesecake gains!? I hope you enjoy! Now, let’s get baking!
Macros per slice(8): (with crust)
- Cals – 229
- Fat – 7g
- Carbs – 26.6g
- Protein – 14g
- 2 8oz packs FF Cream cheese room temp
- 1 8 oz light cream cheese room temp
- 4 eggs room temp
- 100g truvia
- 50g @muscletech vanilla whey
- 175g Greek Yogurt
- 1 can or 420g pumpkin purée
- 1tbsp cinnamon
- 1/2tsp nutmeg
- 1/2tsp salt
- 1 tsp Vanilla extract
- Preheat oven to 330 degrees
- Beat cream cheese till smooth
- Add in your eggs, one at a time until mixed.
- Next, add in your pumkin and mix well.
- Proceed to add in the rest of your ingredients, one at a time mixing as you go.
- Mix till just incorporated.
- Pour into a sprayed spring form pan. Tap on the counter a few times to get rid of excess air pockets.
- Bake for roughly 50-60 minutes until cheesecake is set, and has just a small wiggle in it.
- Remove from oven and place on a cooling rack for at least 1 hour.
- Place cheesecake in the fridge to finish setting.
Optional Crust – I wasnt extremely happy with this crust, yet the cheesecake turned out fantastic, so I would say save the extra cals and make it crust less!
-Crust: 150g Cinnamon Frosted Flakes, 1oz @waldenfarmsinternational maple, 50g lite butter.
Smash cereal, combine with melted butter/syrup. Line a prepared baking dish and bake at 350 for 8-10 min. Then pour your cheesecake on top. Then follow from Step 8 on.
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