A high protein dessert/snack, that feels like you are having a dessert – it’s rich and thick! And scream fall baking. It’s almost where I don’t mind having the oven on.
It’s waffling between mid to high 70s and low 80s, but the nights are chilly, dropping into the mid-40s.
Everything is still green, but pumpkin season is here.
Protein Pumpkin Cheesecakes
- Ingredients:
- 16 ounces cottage cheese, small curd/4% fat
- ½ cup plain full-fat Greek yogurt
- ½ cup pumpkin puree
- 2 large eggs
- ½ cup brown sugar, not packed (or favorite sweetener)
- 2 tsp pumpkin pie spice blend
Directions:
Preheat oven to 350°, lightly oil four oven-safe ramekins and place on a rimmed baking sheet.
Add all the ingredients to a high-speed blender. Process until smooth.
Divide between the four ramekins.
Bake for 45 minutes.
Let cool on a rack, then chill for the best taste.
Makes four cheesecakes.
Notes:
Use “clean” cottage cheese and yogurt, where they do not contain thickeners/gums/pectins/gelatin, as these will break down in baking and produce a watery cheesecake. I used Daisy cottage cheese and Fage yogurt.
This recipe works with low sugar alternatives, which are a 1:1 ratio to sugar, for a keto-friendly option.
~Sarah
