Pumpkin Cookie Butter Cheesecake w/ a toasted pecan cinnamon crust
130g of Pumpkin spice cookie spread(or cookie butter/peanut butter of choice)
1 box Fat Free Cream Cheese room temp
1 Scoop Muscletech Cinnamon Whey
120g Pumpkin Puree
1.5 oz Walden Farm Pancake Syrup
12g Truvia or other granulated sugar
2 whole eggs
12 Ginger Snap cookies
42g Pumpkin Spice Morsels
Pinch of Salt
1 tsp Vanilla Extract
1/2 tsp cinnamon
1/4 tsp nutmeg
Ahhh, back to the roots. Long ago I use to bake a protein cake almost every single day.
@thephysiquemechanic and I were talking and decided I would start throwing some recipes and content in his weekly newsletter, so here we are. .
@muscletech Chocolate Mint Andes Cake w/ @eatenlightened mint ice cream, @waldenfarmsinternational choc syrup, cool whip, and a few more Andes pieces. Who says healthy can’t be pretty! Presentation is everything! .
1/2 Scoops Mint Chocolate Protein(I used MuscleTech’s)
16g Coconut Flour
10g All Purpose Flour
10g Truvia(or granulated sweetner of choice)
5g Cocoa Powder
70g Greek Yogurt(I used Whole Milk Plain)
60g Unsweetened Applesauce
7g lite butter
1/2 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp mint extract
Unsweetened almond milk or other liquid to bring together if needed
10-20g depending // Andes Mint candy pieces or other choc/mix-ins “optional”
Walden Farms Chocolate Sauce “optional”
Kept this very basic and extremely quick to do as I didn’t have loads of time preparing this. I made this directly for the busy health minded dessert lover.
For added protein add in eggs, egg whites, more Greek yogurt, or even increase your protein powder/liquid ratio
To reduce the fat amount use 0% Plain Greek Yogurt, eliminate the butter and increase yogurt or applesauce slightly, leave out the Andes candies.
6 inch ramekin works really well for personal sized cakes but you could get away with breaking this up into cupcakes, a bread loaf, or any other pan you have. Just watch bake time!
Some lower calorie options for decorative toppings would be 0 calorie Chocolate Syrup from Walden Farms, low calorie ice creams like Enlightened, Halo Top, or Arctic Zero, and use lite or fat free cool whip
In preparing my pan I like to spray with a non stick cooking spray then place a piece of parchment paper on the bottom to help prevent any sticking issues.
Cals – 345
Fat – 7.3
Carbs – 42.5
Protein – 32.5
83g Graham Cracker Crumbs
1 oz Pancake Syrup
14g Lite Butter
1.5 Scoops of Berry Cheesecake Protein(Muscletech’s protein is awesome)
120g Plain Greek Yogurt
2 large eggs
2 containers of Fat free cream cheese(room temp)
20g Truvia or other sweetener of choice
34g Sugar Free Preserves/Jelly – I used Strawberry
Pinch of salt
1 tsp vanilla extract
Preheat your oven to 275 degrees. Wrap your 6 in spring-fold pan in tin foil. We will be using a water bath.
In a bowl in together crust ingredients. Add more syrup if needed to mix. Place crust in your spring form. I find crust is a personal preference, so if you want a crispy crust, pre-bake it at 350 for roughly 8-12 minutes. Let cool completely before adding cheesecake
In a mixing bowl, place in your cream cheese and beat it very well. You don’t want any lumps in your cheesecake.
Next add in your sugar, protein, jelly, and yogurt. Mix well until completely combined.
Now add in your eggs one at a time and mixing just until mixed. Scrape down the sides as you go.
Finally add in your salt and vanilla and mix well until combined.
Optional – Add in fresh berries into the mixture right before you add it into your pan.
Pour your batter into your pan, and place your cake inside a pan that can hold water. Your cake should be sitting in the middle of the oven.
For a water bath, you want to start with hot water. Get some water boiling, and once it’s boiling pour roughly 1/2 in worth of water. You want enough water in the pan so it wont all bake out during cook time.
Bake your cheesecake for 60 minutes at 275 degrees. Try not to open oven door while cooking. Once time is done, slightly crack the oven door and let it sit for at least another 30 minutes.
Once the cheesecake has reached room temp, transfer to the fridge and let sit for at least 6 hours, or overnight. You can use the freezer to help it set faster.
Cut into 4 slices, top with fat free cool whip, fresh berries, and some 0 calorie strawberry/blueberry sauce for a fantastic, protein packed dessert!
MuscleTech NitroTech Whey Protein Powder, Whey Isolate and Peptides, Cinnamon Swirl, 4 Pound
Wilderness No Sugar Added Pie Filling, Apple (1 20 oz. can)
Walden Farms Caramel Syrup Calorie Free
Detour Smart Gluten Free Oatmeal Bar, Apple Cinnamon, 1.3 Ounce, 9 Count
Calories – 230
Fat – 7.5g
Carbs – 32.4g
Protein – 8.8g
84g Semi Sweet Chocolate
60g Favorite Peanut Butter
120g Favorite cereal
2 Scoops Muscletech Vanilla Whey
34g Powdered peanut butter
Large zip-lock bag