If you happen to be on the lookout for the lighter version of a Thanksgiving classic, then this post may be just for you. I'm a firm believer in everything in moderation but sometimes you want to really indulge and sometimes you just don't. To each his or her own, right? This recipe is a lighter twist on the Turkey Day favorite of pumpkin cheesecake. The filling doesn't require any baking (yay!) and it's sweetened with Devotion Angel Food Cake Protein Powder and their Flex Flavors in Pumpkin Pie. This is not a sponsored post- I just like their products and I have a few more recipes with them coming soon. I've found it challenging to bake with protein powders until I came across this one AND I have a sweet tooth that is on overdrive when I'm pregnant so this stuff helps keep it in check...most of the time.
The crust for this recipe is adapted from Betty Crocker's ginger snap crust on their classic pumpkin cheesecake. This requires just a few minutes in the oven to set but that's the only oven time you will need for this recipe. This is a recipe to make the night before and allow it to set in the freezer over night so no dessert scrambling after the big feast with this one.
For the Crust:
-approximately 32 Ginger Snap cookies
- 1/4 cup butter
For the Filling
- 2 8oz packages of low fat cream cheese
-1 1/2 cups plain Greek yogurt
- 1 1/2 tsp vanilla extract
-1 can pumpkin
- 2 scoops Devotion Angel Food Cake Protein Powder
- 2 Devotion Flex Flavors in Pumpkin Pie
-1-2 tsp cinnamon
For the topping
-1 container sugar free whipped topping
-cinnamon for garnish
Prep a 8-9 inch spring form pan with cooking spray. Pre-heat the oven to 300 degrees. Place the ginger snaps in a food processor or place them in a freezer bag and use a rolling pin to crush them into crumbs. Melt 1/4 cup of butter and mix with the crumbs. Pour the crumb/butter mixture into the spring form pan and use the flat bottom of a measuring cup to pat the crumb mixture down, spread throughout the pan and slightly up the sides of the pan. Place the crust in the oven for approximately 10 minutes. Remove and set aside.
Place the cream cheese and plain Greek yogurt into the large bowl of a stand mixer and stir together on low/medium speed. Add in the vanilla extract and the pumpkin. Continue to mix until smooth. Add in the protein powder, flex flavors and cinnamon. Mix until thoroughly incorporated.
Pour the filling into the crust and spread evenly with a rubber spatula or spoon. Cover the whole cheesecake tightly with plastic wrap and place overnight in the freezer.
Remove the cheesecake from the freezer approximately 2 hours before serving and allow to sit on the counter. Dip a sharp knife into a cup of hot water and run along the edges of the spring form pan to loosen the cheesecake from the sides. You will notice that the dessert is thawing from the outside edges. Remove the springform pan edge and lift the cheesecake out of the edges of the pan. Top with sugar free whipped topping, sprinkle with cinnamon and serve!
I would love to hear how this recipe works out for you if you give it a whirl. Wishing you and your family a wonderful Thanksgiving!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.