Pumpkin Cheesecake

This dessert is high protein with 10g per slices, and 5 main ingredients. Most importantly, it’s beyond delicious, and a feel good dessert that keeps you on track with your health goals - recipe 👇

Prep time: 15 minutes

Total time: 1 hour and 15 minutes

Serves: 6 servings (35 g of protein per serving)

Ingredients

• 2 cups cottage cheese, blended

• 15 oz canned pumpkin - look for pure pumpkin, NOT pumpkin pie filling!

• 2 eggs

• ½ cup pure maple syrup (or less if you don’t want it as sweet)

• ½ cup tapioca flour

• 1 tbsp pumpkin pie spice or 1 tsp cinnamon and 1 tsp nutmeg

Optional high protein crust:

• ⅓ cup coconut oil, melted

• 1 cup pecans / almonds / walnuts, ground in food processor

• 1 cup almond flour

• 3 tbsp maple syrup

Optional cream cheese icing:

• ½ cup cream cheese softened

• 2 tbsp coconut oil

Directions

1. Preheat oven to 350F.

2. In a bowl, using a hand-blender, blend the cottage cheese until smooth.

3. In a large bowl, transfer over the cottage cheese and mix together the remaining pie mix ingredients.

4. In a food processor, mix together the high protein crust ingredients and transfer into a cake pan. Flatten until smooth.

5. Pour in the pie mix batter.

6. Bake for 50-60 minutes.