Pumpkin Protein Cheesecake Recipe

Ingredients: Pumpkin Protein Cheesecake Recipe

Pumpkin Cake

1 cup whole wheat pastry flour
2 scoops (48g) Ascent Vanilla Whey Protein Powder
1/2 cup Truvia baking blend (Stevia + sugar mixture)*
1 tsp. cinnamon
½ tsp. salt
¼ tbsp. baking powder
1 cup canned pumpkin puree
1/2 cup preferred milk
2 whole eggs
1/4 cup coconut oil, melted
1/2 tbsp. vanilla extract
1 tbsp. dark molasses

Cream Cheese Filling

8 oz. reduced fat cream cheese, softened
1 tbsp. Truvia (or 2 tbsp. regular granulated sugar)
1/2 tsp. vanilla extract

Notes

*Can substitute for 3/4 cup regular granulated white sugar, or 1/4 cup Splenda/sugar free sweetener and 1/3 cup granulated white sugar.
**If you don’t have a jumbo muffin pan or the pumpkin cake pan like I had, you can use a standard 12 spot muffin tin. Just adjust amounts to evenly divide it into 12 instead of 6, and bake slightly less time since they are smaller.

Instructions: Pumpkin Protein Cheesecake Recipe

Preheat oven to 350F.
Add flour, protein powder, sweetener, cinnamon salt, and baking powder to a large bowl. Mix.
In a separate bowl, whisk together pumpkin puree, milk, eggs, melted coconut oil, vanilla extract and molasses.
Combine wet and dry ingredients. Gently stir together until a smooth batter forms.
Mix all cream cheese filling ingredients in a bowl.
Spray either a jumbo muffin pan with nonstick spray. Spoon pumpkin cake batter into each spot until about 1/3 full.
Add about 1 1/2 to 2 tbsp. of cream cheese filling to each.