PUMPKIN SPICE CHEESECAKE
(MACRO-VERIFIED)
Protein
24G
Calories
200
Prep Time
15M
Bake Time
55M
A seasonal favorite, this pumpkin spice cheesecake is full of fall flavor and protein. Packed with 24 grams of protein per serving, it’s a satisfying treat that supports muscle recovery and keeps you energized throughout the day. The rich, velvety texture melts in your mouth, balanced perfectly by a lightly spiced, aromatic pumpkin filling that evokes cozy autumn afternoons. Its smooth, creamy consistency combined with a subtly crunchy crust makes every bite an indulgent yet nourishing experience. Perfect as a post-workout dessert or a make-ahead snack for busy weeknights, this cheesecake satisfies sweet cravings without the guilt. For those with gluten sensitivities, opt for a gluten-free graham cracker crust to keep it allergen-friendly. Vegans can substitute the cream cheese with plant-based alternatives and use coconut cream for added creaminess. To get the best results, chill the cheesecake thoroughly before serving to allow the flavors to meld and the texture to set perfectly. Whether enjoyed solo or shared with friends, this high-protein pumpkin spice cheesecake offers a delicious way to embrace the flavors of fall while fueling your body with wholesome goodness. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
200
Total Fat 9g
12%
Total Carbohydrate 18g
7%
Dietary Fiber 3g
11%
Total Sugars 7g
Protein 24g
48%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Mix almond flour with a little melted butter and press into the bottom of a springform pan.
Beat the cream cheese until smooth. Add the pumpkin puree, vanilla whey protein, eggs, and pumpkin pie spice. Mix until just combined.
Pour the filling over the crust and bake for 55 minutes, or until the center is almost set.
Let the cheesecake cool completely in the oven with the door ajar. Then, refrigerate for at least 4 hours.
Slice and serve your delicious pumpkin spice protein cheesecake.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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