Microwave Pumpkin Protein Cheesecake

Pumpkin everything. Pumpkin pancakes. Pumpkin oatmeal. Pumpkin pie. I am obsessed with pumpkin if you can’t tell. I made these a few weeks ago when my oven wasn’t working, so I went with Microwave Protein Cheesecake.

This recipe actually makes two mini microwave pumpkin protein cheesecakes. I cooked them in the microwave in coffee mugs. I wasn’t sure how it would turn out trying to microwave cheesecake, but they came out awesome. The key to it is microwaving on about half power so that it doesn’t get too hot, cook too quick, and dry out.

For the crust, I went with a pretty simple graham cracker crust. It’s just graham crackers crushed up and a little bit of almond milk. You can omit the crust if you’d like to lower the carbs/calories a little bit, but it tastes awesome!

Obviously, I used some pumpkin puree in the cheesecake, but to add protein and enhance the pumpkin flavor I used BSN Syntha-6 Pumpkin Pie flavored protein powder. It legitimately tastes like pumpkin pie.

As I always do, I added a little bit of a chocolate touch to the cheesecake in the form of a chocolate pumpkin cream topping. It is made from pumpkin puree, pumpkin pie protein powder, and some melted dark chocolate.