PROTEIN Pumpkin Cheesecake Recipe (Bodybuilding/Low Fat)

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My 6×2 Cheesecake pan:
Cheap food processor:

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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Products/Ingredients that I use:
Kitchen Collection


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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:

Calories: 1284
Fat: 12g
Saturated Fat: 3g
Sodium: 2672mg
Carbs: 130g
Fiber: 18g
Sugar: 88g
Protein: 164g

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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Music by:
Aces High Kevin MacLeod (
Niles Blue Kevin MacLeod (
Cut and Run Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0

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