Week 2 of October continues the pumpkin-themed recipes with this disguised-as-dessert protein snack.
Ages ago I learned about the #procheesecake trend where bodybuilders were dumping protein powder into cheesecake recipes and making them not suck. That provided the basis for this week’s recipe. This version has a slightly fluffier texture than the original, which I actually prefer. It’s still sugar free and gives you a hearty dose of protein.
2 packages cream cheese, room temperature (I’m serious)
1 cup pumpkin puree
½ cup sugar-free sweetener (like baking truvia or Zero)
2 scoops vanilla protein powder (I use PEScience Gourmet Vanilla)
2 egg whites
1 tsp vanilla
2 tsp pumpkin pie spice
Preheat oven to 250’ F.
Using a hand mixer, mix all ingredients until well incorporated. If your cream cheese isn’t softened up enough, you’ll end up with lumps.
Spray a round glass baking dish and pour the mixture in, smoothing out the top. Mine was a 9″ round casserole dish about 2-3″ deep. Place in preheated oven for 25 minutes.
After 25 minutes, leave the cheesecake in the oven. Increase the temperature to 350’F and set the timer for an additional 45 minutes. (This includes the time it takes for the oven to increase its temperature from 250 to 350!) Cheesecake is finished when it appears set and the top has only just begun to crack.
Top with homemade whipped cream and a sprinkle of cinnamon, or a drizzle of maple syrup for a treat!