Since it is still November, I am going to keep these pumpkin recipes coming. Well, to be honest, I’ll probably still be using pumpkin in March because I just really love pumpkin. But, since it is almost Thanksgiving, there is even a little more motivation to make pumpkin recipes. This one is definitely one of my favorites. Pumpkin. Pie. Protein. Cheesecake.

 

There really isn’t anything too special about the crust. It is just a cinnamon flavored crust that is really simple to make. In fact, if you don’t care about having the texture of the crust and wanted to cut down the calories a bit, you could completely omit the crust. I happen to enjoy the different texture at the bottom, but you can do whatever you prefer!

 

The best part about protein cheesecake is how awesome of a source of protein it is. Duh. Of course a protein cheesecake should be full of protein. Between the eggs, cream cheese, Greek yogurt, and protein powder, there are a whopping 14 grams of protein in each slice.

 

There is about the same amount of protein in each slice as a typical protein bar. So, basically what I am saying is that you could either eat a slice of delicious and creamy pumpkin cheesecake, or you could eat a bland chewy protein bar. I know I would rather eat a slice of cheesecake over a protein bar any day!