Sunday, October 4, 2015

Pumpkin Cheesecake

     Fall is to Pumpkins like Kardashians are to fashion (...and "Kash"...just sayin')!  And aren't you loving all these limited edition flavors to celebrate cooler temperatures!?  This can only mean one thing, time to break out the line of all things Pumpkin, so why not start with a great Cheesecake.  Each of the 8 large delicious slices of Pumpkin Cheesecake are only 221 calories, 17.8g net carbs and 20g protein.  With stats like these, Fall is quickly becoming my favorite time of year!  :)

Ingredients for 8 servings~
14oz Firm Tofu, drained
15oz Pumpkin
2 Jumbo Eggs
1 scoop Quest Vanilla Milkshake Protein Powder
4oz Noosa + 8oz Noosa Pumpkin Yogurt (limited edition) (sub with Fage Greek Yogurt)
1/2 cup Swerve Granular Erythritol
1/3 cup Coconut Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Pumpkin Pie Spice
Dash Vanilla
8oz Fat Free Cream Cheese
1 Fitjoy Homemade Pumpkin Pie Protein Bar, diced
9" Springform Pan

     In large mixing bowl, blend Tofu, Pumpkin, Eggs, Protein Powder, 4oz Noosa Pumpkin Yogurt, Granular Erythritol, Coconut Flour, Baking Powder, Salt, Cinnamon, Pumpkin Pie Spice and Vanilla.  Once beaten smooth pour into Pam sprayed 9" Springform Pan.  Stir together softened Cream Cheese and 8oz Noosa Pumpkin Yogurt til smooth and spread on top of Pumpkin mixture and bake at 325 for 50 minutes, remove and sprinkle with diced Pumpkin Pie Protein Bar.  Cool, remove outer rim and chill in fridge over night or several hours.  Enjoy  :)

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