Protein Pumpkin Cheesecake

andresconejo

Made this beauty today!

Pumpkin Protein Cheesecake




Macros for 1/6th (9 inch pan)
12 Carbs/ 3 Fat / 16 Protein

Ingredients:




Directions:


Beat Tofu and ricotta in a blender until smooth. Add pumpkin puree, egg whites, sweetener and spices, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
Pour filling into crust or a crustless 9 inch pan, and spread evenly. Place pan in the oven @375º F and cook cheesecake for 55 minutes. Turn oven off and let the cheesecake sit for 30-45 minutes inside the oven. The cheesecake should be still slightly wiggly. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, top with a dollop of whipped cream and enjoy!

NOTE:
- I used ricotta instead of cottage but logged it as cottage as they same practically the same macros
-This is crustless
-I didn`t added to the recipes sweetener (i used about 1 cup of Splenda) and spices (cinnamon,all spice, ginger, nutmeg and cloves)
-Flour used is actually 3 TBSP or 22 grams

CyberTone

That sounds good, I will definitely try it. The Splenda and the spices have Calories, so I always add them to my recipes.

Were you aware that 1 cup of sucralose sweetener (Splenda or generic) = 1oz = 28 g and it has 94 Calories and 24.5g of sugar per the USDA Food List? The Carbs and Sugars come from the filler, usually maltodextrin. They only get away with calling it "zero calories per serving" because the serving size is always listed as 0.5g.

Reference:
ndb.nal.usda.gov/ndb/foods/show/6376?man=&lfacet=&count=&max=&qlookup=&offset=&sort=&format=Abridged&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&_action_show=Apply+Changes&Qv=1&Q12124=28

andresconejo

i always had that doubt, thanks for clarify it for me!

Groovyca2022

How did it come out? Did you like it?

MyChocolateDiet

It looks good and I'm sure the crustless version saves cals too.

I'm glad you made it clear when to cut around the edge and to let it refrigerate sufficiently otherwise I can see how it would flow out when cutting unless refrigerated for the right lenght of time.

I might try it with the ricotta, after thanksgiving.