• Bethany Thompson

Bethany’s Protein Pumpkin Cheesecake


It’s the holiday season and we all know what that means – it’s sugar, spice and everything nice – and NOT on your nutrition plan - But that’s okay! Now you don’t have to panic or deprive yourself. This pumpkin cheesecake is the perfect way to indulge without sabotaging all your hard work! It’s even safe to bring to those holiday parties for everyone to enjoy – no one would EVER guess it’s so healthy! ENJOY!

Crust:

1 ¼ Cup Almonds

3 T Coconut Flour

½ T Cinnamon

3 T Baking Splenda

1/3 Cup Sugar Free Maple Syrup

Filling:

2 Cups Cottage Cheese

¾ Cup Green Yogurt

1/3 Cup Sugar Free Maple Syrup

2 Whole Eggs

1/3 Cup Pumpkin Puree

1 tsp. Pumpkin Pie Spice

3 T Coconut Flour

1 T Vanilla Extract

1/3 Cup Baking Splenda

Optional: Sugar Free Caramel (topping)

Directions

  1. Preheat the oven to 350 degrees. Lightly spray a spring-form pan and set aside.

  2. Grind 1 1/4 cups of Almonds in food processor. Place almonds in a bowl and add all remaining crust ingredients and mix well The crust should be slightly sticky from the SF maple syrup. If the crust seems to dry add additional SF maple syrup.

  3. Transfer your crust into your spring form pan. Press the crust onto the bottom of the pan and spread it out evenly to cover the whole bottom.

  4. Bake the crust for 10-15 minutes or until crisp while preparing filling.

  5. Combine all filling ingredients into a food processor or blender. Blend for 2 minutes or until batter is smooth and ingredients are combined.

  6. Prepare a water bath to bake the cheesecake. For the water bath you will need a baking pan that is large enough to set the spring-form pan inside of and large enough for water to surround the spring-form pan. Wrap the bottom of the spring-form pan in aluminum foil.

  7. Pour the cheesecake batter into your spring-form pan over crust. Set the spring-form pan into the baking pan and add 1 inch of hot water.

  8. Bake at 350 degrees for 1 hour or until center is set and toothpick comes out clean. Let cheesecake set at room temperature for 30 minutes. Refrigerate for at least 2 hours before serving and ENJOY this amazing guiltless pumpkin cheesecake!! Top with sugar-free caramel if desired.


DISCLAIMER: James Thompson is a sports nutritionist with over 25 year of hands-on practical experience.  He is not a registered nutritionist or a dietitian.  THIS INFORMATION AND ALL RECOMMENDATIONS MADE ARE NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR DESIGNED TO SERVE AS A DIAGNOSIS, TREATMENT OR PREVENTION OF ANY ILLNESS OR DISEASE. ALWAYS SEEK THE ADVICE OF YOUR PHYSICIAN OR OTHER QUALIFIED MEDICAL, HEALTH CARE PROVIDER BEFORE YOU START ANY NUTRITION OR EXERCISE PROGRAM. BY BEGINNING THIS OR ANY OTHER PROGRAM, YOU AGREE THAT YOU HAVE HAD CLEARANCE FROM YOUR MEDICAL PROFESSIONAL TO DO SO.