High-Protein Pumpkin Cheesecake
This High-Protein Pumpkin Cheesecake is a creamy, fall-inspired treat that’s perfect for Thanksgiving or any cozy night in. Try it for a healthy dessert that doesn’t skimp on flavor—you’ll love how easy and satisfying it is!
Ingredients
- 14 oz skyr
- 4 eggs
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 scoop vanilla-flavored whey protein
- 1 cup roasted butternut squash about 1/4 small squash
- 1 teaspoon cinnamon
- 1/4 teaspoon ground clove
- Pinch of nutmeg
Instructions
- Preheat oven to 350°F. Place butternut squash (cut into chunks) on a baking sheet and roast for 40 minutes until soft.
- In a blender, combine roasted squash, skyr, eggs, honey, cornstarch, whey protein, cinnamon, clove, and nutmeg. Blend until smooth.
- Pour the mixture into a 9-inch cake pan lined with parchment paper.
- Bake at 325°F for 35 minutes, or until the center is just set.
- Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 2 hours before serving.
Notes
Use canned pumpkin puree (1 cup) if you’re skipping the roasting step.
Store in the fridge for up to 5 days or freeze for up to 3 months.