Pumpkin Cheesecake
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
9g
Fat
5g
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.
Not sure how this fits your day? Run your numbers →
Prep
4 minutes
Cook
18 minutes
Total
22 minutes
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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