This delicious pumpkin protein cheesecake combines the rich flavor of traditional cheesecake with the warmth of pumpkin spice and the added benefits of protein and pumpkin. It's a must-try for pumpkin season!
Just like our other high protein cheesecake recipes, this pumpkin cheesecake is made with simple ingredients and no refined sugar.
It provides 14 grams of protein and only 211 calories in every slice, making it a filling and satisfying option for pumpkin lovers.
Below a breakdown of the recipe, helpful tips, and everything you need to know about baking pumpkin protein cheesecake at home.
No need for a whole cheesecake? Try this individual pumpkin protein cheesecake for a healthy single serve recipe.
And for more delicious pumpkin recipes with protein powder, check out our collection of high protein pumpkin recipes, It includes a healthy pumpkin pie, gluten free pumpkin mini pies, pumpkin kale pizza, and more.
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Ingredients
Each ingredient in this pumpkin protein cheesecake serves a specific purpose, ensuring a creamy texture, rich flavor, and high protein content.
Neufchâtel or Cream Cheese
Neufchâtel or cream cheese the foundation of our cheesecake filling and gives the dessert its creamy consistency. Neufchâtel is a lower-fat alternative to cream cheese with the same great taste.
Large Eggs
Whole eggs bind the cheesecake mixture, contributing to the smooth texture and structure.
Plain Greek Yogurt
Fat-free Greek yogurt keeps the recipe lower in fat while adding a source of protein and enhancing the creaminess.
Pumpkin Puree
Canned pumpkin puree infuses the recipe with a natural pumpkin flavor while adding beta-carotene and dietary fiber.
Vanilla Extract
Vanilla extract adds subtle sweetness and depth to the flavor, complementing the pumpkin pie spice beautifully. I like this baking vanilla for its great flavor and great price.
Whey Protein Powder
I suggest using unflavored whey concentrate in this recipe. This is essential as whey’s texture is compatible with the cheesecake mixture, adding a boost of protein without affecting the consistency.
Stevia Powder
Stevia powder is calorie-free natural sugar substitute that allows for there to be no added sugars in the recipe. It comes in a little tub with a scoop.
Pumpkin Spice
Blending cinnamon, nutmeg, ginger, and cloves, pumpkin pie spice provides the signature seasonal flavor we love in pumpkin recipes.
Exact measurements and full recipe details are in the recipe card below.
Equipment Needed
To make this cheesecake, you’ll need:
8" Springform Pan: A springform pan is essential for removing the cheesecake without damaging it. Line the bottom with a parchment paper round and spray with non-stick cooking spray for best results.
Large Bowl: Use a large bowl to accommodate the cheesecake filling ingredients. In the video I used this glass bowl, but I also like this set of bowls for its non-slip bottom and smooth, easy to clean inner surface.
Whisk or Stand Mixer: Mixing the ingredients by hand with a whisk or with a stand mixer on low speed will help minimize air bubbles while maintaining a smooth consistency. I don't recommend using an electric hand mixer, as the low setting on these is often too high speed.
A larger pan for a water bath: Baking in a water bath prevents cracks and ensures even baking. I used a half sheet pan for this.
I also highly recommend using an oven thermometer and a kitchen scale.
How to bake Pumpkin Protein Cheesecake:
Prepare the Oven and Pan
Preheat oven to 325°F (163°C).
Prepare the springform pan by lining the bottom with parchment paper and brushing the sides with coconut oil or spraying with non-stick spray.
Wrap the bottom in aluminum foil to prevent water seepage during the water bath.
Mix the Ingredients
In a large bowl, cream Neufchâtel cheese using a whisk or stand mixer on low speed.
Add eggs one at a time, mixing after each addition.
Mix in Greek yogurt, pumpkin puree, and vanilla extract until well combined.
Add Protein and Spices
Add whey protein powder, stevia, and pumpkin pie spice to the batter.
Eliminate Air Bubbles
If there are visible air bubbles, gently tap the bowl on the counter.
This helps eliminate the air bubbles, which can affect the cheesecake texture.
Bake
Pour the mixture into the prepared pan, place it in the larger pan in the oven.
Add about 1 inch of water for the water bath, and bake at 325°F for 30 minutes.
Lower the oven to 200°F (93°C) and bake for an additional 65 minutes.
The cheesecake should be set around the edges with a slight jiggle in the center.
It should not brown at the edges.
For best results, do not open the oven door during baking.
Cool and Refrigerate
Let the cheesecake cool at room temperature before refrigerating. It needs a few hours in the fridge to fully set.
Remove from springform pan and serve.
Ingredient Substitutions
Neufchâtel: Regular cream cheese works just as well.
Sweeteners: Use monk fruit or erythritol if you prefer alternatives to stevia powder.
Pumpkin Spice: Substitute with a teaspoon of ground cinnamon or make a homemade pumpkin pie spice mix.
Whey Protein: Sub the unflavored whey protein powder with vanilla whey concentrate. Keep in mind, the cheesecake will have a bit of the protein powder flavor (so make sure it's a vanilla whey you like!).
If you'd like to use a blend of whey and casein protein powder (like Quest protein or PEScience protein), texturally that will work but you'll need to lessen the bake time (start checking after 40 minutes instead of 65 minutes).
I don't recommend using plant-based protein powders in cheesecake. Read more about the best protein powder for different baked goods.
Recipe Variations
Mini Cheesecakes: Use a cupcake tin lined with paper cupcake liners to create single-serve mini cheesecakes. Perfect for a mid-day snack!
Pumpkin Keto Protein Cheesecake: While this recipe is already keto-friendly, you can add a homemade crust made with almond flour, melted butter and a touch of stevia powder.
Chocolate Chip Pumpkin Cheesecake: Add sugar free dark chocolate chips to the cheesecake filling for a sweet tooth fix, and drizzle the top of the cheesecake with melted chips.
Graham Cracker Crust: Instead of non-stick spray and parchment paper, use butter to grease the pan and then press graham cracker crumbs into the bottom and sides of the pan. Gluten free graham crackers work as well as traditional, and you can use a food processor to easily make the graham crackers into fine crumbs.
Storage Info
Store the cheesecake in an airtight container to maintain freshness. It can last up to five days in the refrigerator or up to a month in the freezer. If freezing, slice first and wrap slices individually in plastic wrap and then store in the airtight container.
FAQs
A springform pan is ideal because it allows for easy removal without damaging the cake and springform pans are generally higher than regular cake pans.
Use a water bath and avoid opening the oven door during baking. Ensuring air bubbles are reduced also helps. But also, don't worry too much about cracks (I don't). The cheesecake will still be delicious!
Sour cream would be a great sub for the Greek yogurt in this cheesecake recipe.
Yes. Whey protein powder works well with the cheesecake filling, and other protein types may not yield the same cheesecake texture.
Whipped topping, a drizzle of maple syrup, or a sprinkle of pumpkin pie spice add flavor and visual appeal. Crushed graham crackers also work well, especially if there isn't any crust.
This recipe is lower in carbs than traditional cheesecake, making it suitable for keto diets, especially if using stevia or monk fruit sweeteners.
Each serving (⅛ of the 8" cheesecake) has 14 g protein, 6 g carbs, 15 g fat, and 211 calories.
Making a crust with graham cracker crumbs or almond flour with a bit of melted butter. Press into the bottom and sides of the pan.
Parchment paper makes it easier to lift out the cheesecake and avoid sticking.
For best results, chill for at least four hours, or overnight if possible, for optimal texture.
Yes, this cheesecake has just 6g carbs per serving.
No. I understand cottage cheese is having its moment, but this is based on a family recipe for traditional NY Style cheesecake, and I cannot in good faith recommend using cottage cheese in any cheesecake.
Recipe
Pumpkin Protein Cheesecake (Low Carb Recipe)
Equipment
- oven thermometer highly recommended
- kitchen scale optional, but recommended
- non-stick cooking spray
- whisk or stand mixer
- ½ sheet pan for water bath
Ingredients
- 2 8oz packages Neufchatel or cream cheese
- 4 large eggs
- 1 cup Greek yogurt 227g
- 1 cup canned pumpkin 250g
- 1 teaspoon vanilla extract
- ½ cup unflavored whey concentrate 40g
- ¼ teaspoon stevia powder
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 325°F (163°C).
- Prepare the springform pan by lining the bottom with parchment paper and brushing the sides with coconut oil or spraying with non-stick spray.
- Wrap the bottom of the pan in aluminum foil to prevent water seepage during the water bath.
- In a large bowl, cream Neufchâtel cheese using a whisk or stand mixer on low speed.
- Add eggs one at a time, mixing after each addition.
- Mix in Greek yogurt, pumpkin puree, and vanilla extract until well combined.
- Add whey protein powder, stevia, and pumpkin pie spice to the batter.
- If there are visible air bubbles, gently tap the bowl on the counter.
- This helps eliminate the air bubbles, which can affect the cheesecake texture.
- Pour the mixture into the prepared pan, place it in the larger pan in the oven.
- Add about 1 inch of water for the water bath, and bake at 325°F for 30 minutes.
- Lower the oven to 200°F (93°C) and bake for an additional 65 minutes.
- The cheesecake should be set around the edges with a slight jiggle in the center.
- It should not brown at the edges.
- For best results, do not open the oven door during baking.
- Let the cheesecake cool at room temperature before refrigerating. It needs a few hours in the fridge to fully set.
- Refrigerate for several hours or overnight.
- Remove from springform pan and serve.
Video
Notes
Nutrition
This pumpkin protein cheesecake offers a healthier dessert option that balances rich pumpkin flavor and 14 grams of protein, ideal for a mid-day snack, delicious dessert, or even an indulgent breakfast. Happy baking!
Lisa says