Ingredients
Cheesecake Filling
- 1 block low-fat cream cheese 8 ounces; softened to room temperature
- 2 scoops Legion Whey+ Vanilla Protein Powder 2 label servings; approximately 1/2 cup total
- 1/2 cup pumpkin purée not pumpkin pie filling
- 2 large eggs room temperature
- 1/4 cup Splenda Original Granulated Sweetener
- 1-2 tablespoons milk only if needed
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 pinch salt
Topping
- 1/2 cup zero-sugar whipped topping thawed
- cinnamon or pumpkin pie spice for dusting
Equipment
Method
- Preheat the oven to 325°F. Lightly coat two 4-inch springform pans with nonstick cooking spray or line their bottoms with parchment paper.
- Beat the softened cream cheese until completely smooth.
- Add the pumpkin purée, protein powder, sweetener, pumpkin pie spice, vanilla extract, and salt. Mix until smooth and evenly combined.
- If the batter is too thick to spread easily, add milk 1 tablespoon at a time. The pumpkin provides moisture, so you may not need any milk.
- Add the eggs one at a time, mixing gently after each addition. Stop as soon as the batter is combined; overmixing can cause the cheesecakes to puff up and crack.
- Divide the batter evenly between the two prepared pans and smooth the tops.
- Bake at 325°F for 19-22 minutes. The edges should look set, while the centers should still have a slight jiggle. The centers should not look wet or sloshy.
- Turn off the oven, crack the oven door, and leave the cheesecakes inside for 10-15 minutes.
- Remove the cheesecakes and allow them to cool completely at room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Once fully chilled, spread a thin layer of zero-sugar whipped topping over each cheesecake. Lightly dust with cinnamon or pumpkin pie spice.
- Serve chilled.
Nutrition
Notes
- The recipe makes two 4-inch cheesecakes. One whole cheesecake is one serving.
- Two scoops of Legion Whey+ Vanilla Protein Powder equal two label servings and measure approximately 1/2 cup total.
- Add milk only if the batter is too thick to spread, using 1 tablespoon at a time.
- The centers should jiggle slightly after baking but should not look wet or sloshy.
- Chill for at least 4 hours, preferably overnight, before topping and serving.
- Keep covered in the refrigerator and use within 3-4 days.