Healthy Protein Pumpkin Cheesecake |
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Prep Time: 6 Minutes Cook Time: 40 Minutes |
Ready In: 46 Minutes Servings: 8 |
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If you love cheesecake and pumpkin pie, you wll love this healthy, high protein version. My whole family loves this one! This is great around the holidays. Who said eating right had to be boring? Make sure you use Pumpkin PUREE, NOT pie filling since that has added sugar. Ingredients:
2 cups low-fat ricotta cheese |
1 (15 ounce) can pumpkin puree (not pie filling) |
1/2 cup sugar-free maple syrup |
5 tablespoons splenda granular, sugar substitute |
1 teaspoon pumpkin pie spice |
1 teaspoon vanilla extract |
3/4 cup vanilla protein powder |
1 reduced fat graham cracker crust |
1 cup cool whip free (fat free, sugar free) |
Directions:
1. preheat oven to 400f degrees.
2. in large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
3. pour mixture into pie shell and smooth out with spoon or spatula
4. bake for 30 to 40 minutes until filling is set.
5. let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
6. serve with a tbsp of the cool whip and enjoy!
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