Pumpkin Protein Cheesecake (Low Carb Recipe)
This indulgent pumpkin protein cheesecake has only 211 calories per slice with 14g protein and 6g carbs. Delicious protein powder recipe!
Servings: 8
Calories: 211kcal
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
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.
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.
Nutrition
Serving: 1/8 recipe | Calories: 211kcal | Carbohydrates: 6g | Protein: 14g | Fat: 15g | Fiber: 1g | Sugar: 4g | Net Carbohydrates: 5g