Protein-rich cakes
VITA Pumpkin Protein Cheesecake
A silky, spiced pumpkin cheesecake on a cinnamon almond crust — rich, creamy, and packed with protein. No added sugar, no white flour.
Protein
11g
Calories
155 kcal
Prep Time
15 min
Servings
12
Ingredients
- •Crust: 1 cup (100g) almond flour
- •2 tbsp unsweetened applesauce
- •1 tbsp melted light butter
- •½ tsp cinnamon
- •1 tbsp allulose
- •Filling: 450g light cream cheese
- •300g 0% Greek protein yogurt
- •425g pure pumpkin purée
- •3 large eggs
- •30g vanilla whey protein isolate, sugar-free
- •3 tbsp allulose
- •20g cornstarch
- •2½ tsp pumpkin pie spice
- •1 tbsp vanilla extract
- •¼ tsp salt
Instructions
- 1Preheat oven to 350°F / 175°C. Mix crust ingredients and press firmly into a 9-inch / 23 cm springform pan. Bake for 8 minutes.
- 2Reduce oven to 325°F / 165°C.
- 3Beat cream cheese until smooth. Add yogurt, pumpkin, allulose, protein powder, cornstarch, spices, vanilla and salt. Mix until smooth.
- 4Add eggs and mix gently just until incorporated.
- 5Pour over the crust. Place a separate pan of hot water on the lower oven rack and bake for 50–60 minutes, until the edges are set and the center still has a slight wobble.
- 6Cool completely, then refrigerate for at least 4 hours.
VITA Tips
- ✦The water bath prevents cracks and keeps the texture silky smooth.
- ✦Cool the cheesecake at room temperature before refrigerating to avoid condensation on the surface.