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My 6×2 Cheesecake pan: http://amzn.to/2fbhIfP
Cheap food processor: http://amzn.to/2kjWrY8
If you’re in the mood for something Pumpkin or just love Cheesecake then your taste buds are going to fall in love with this Low Fat Protein Pumpkin Cheesecake recipe!
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Tweets by theproteinchef
Here is the recipe:
2 Scoops (60g) Vanilla Protein Powder
1/2 Cup Sweetener
1 1/2 Teaspoons Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
2 Large Eggs
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
12 Ounces (340g) Fat Free Vanilla Greek Yogurt
16 Ounces (452g) Fat Free Cream Cheese
15 Ounces (425g) Pure Pumpkin
Calories in the WHOLE recipe:
Saturated Fat: 3g
Combine all of your ingredients into a bowl. Mix them together with either a hand mixer or regular mixer. Take out at least a 9” cake pan, line it with parchment paper, and pour your mix in. Bake on 325°F/162°C for 30:00-35:00. Reduce here to 200°F/93°C and bake for 50:00-60:00. Remove, let cool, and then wrap your Cheesecake (while still in the pan) with saran wrap. Put your Cheesecake in the fridge for a few hours to fully cool (I suggest leaving it in there overnight). Enjoy!
Tips: Top with fat free cool whip, whipped cream, nuts, chocolate, white chocolate, or peanut butter chips, etc!
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Licensed under Creative Commons: By Attribution 3.0