Matt's Macros · mattsmacros.com/recipes/pumpkin-cheesecake

Sweet Treat/ Dessert

Pumpkin Cheesecake

Name: Pumpkin Cheesecake
Prep time: 4 min
Cook time: 18 min
Total time: 22 min
Yield: 2 cakes
Ingredients: 120g fat-free cottage cheese; 30g vanilla protein powder; 56g whole egg (1 large); 70g pumpkin puree (from a can); 2 sprays olive oil

A small high-protein pumpkin cheesecake made with cottage cheese, protein powder, egg, and pumpkin puree. Real holiday flavor in a two-ramekin batch, with 20g protein per cake.

Written and tested by

Matt McCabe · Recipe developer

Cal

162

Protein

20g

Carbs

Fat

Per serving · 1 cake

Macros calculated from label data on the actual ingredients I used, cross-checked against USDA FoodData Central. Update the totals if your brands run different from mine.

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Tested in the kitchen

Prep

4 minutes

Cook

18 minutes

Total

22 minutes

Yield

2 cakes

Method

01Preheat oven to 350°F. Blend all ingredients in a blender until smooth.
02Coat 2 ramekins with olive oil spray. Divide the mixture into both.
03Bake covered for 10 minutes. Remove foil and continue baking for another 8 minutes.
04Allow to cool and enjoy.

Notes from the kitchen

Macros vary by brand, especially by protein powder. The displayed carbs assume a typical vanilla protein powder and canned pumpkin puree. If your powder has added sugar or you add sweetener, recalculate against your label. Food safety: bake until the center reaches 160°F. Refrigerate within 2 hours of cooling, store 3-4 days.

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