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.
• Cover with remaining batter.
• Bake for 25 minutes, or until a knife comes out clean.
• Check at 20 minutes to make sure you don’t over bake since cooking times can vary from oven to oven.

Enjoy!
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Nutrition per piece (out of 6): 360 calories, 16g protein, 37g carbs, 18g fat, 4g fiber, 12g sugar
Recipe created by: Macro-Chef