Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 3 tablespoons melted butter
- 16 ounces light cream cheese, softened
- 1 cup plain non-fat Greek yogurt
- 1 cup pure pumpkin puree (not pie filling)
- 2 scoops (approx. 60g) vanilla whey protein powder
- 2 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
- In a small bowl, mix the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8 minutes, then remove and let it cool.
- In a large mixing bowl, beat the softened light cream cheese and Greek yogurt together until the mixture is completely smooth and no lumps remain.
- Add the pumpkin puree, honey (or maple syrup), vanilla extract, pumpkin pie spice, and salt. Mix until well combined and the color is an even orange.
- Slowly stir in the vanilla protein powder until it is fully incorporated.
- Add the eggs one at a time, mixing on low speed just until they disappear into the batter. Do not overmix at this stage, as air bubbles can cause cracks.
- Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.
- Bake for 45 to 50 minutes. The edges should be set and slightly puffed, but the center should still have a little jiggle when you move the pan.
- Turn off the oven and leave the door cracked open for 30 minutes to let the cheesecake cool slowly.
- Remove from the oven and let it reach room temperature. Cover and refrigerate for at least 4 to 6 hours, or preferably overnight, to allow it to set completely.
- Cook Time: Not specified