The Fall Intermittent Fasting Challenge is kicking off on Monday, October 7th!
If you haven't already joined, head over HERE for the details.
But just because we're entering another Challenge, it doesn't mean you can't occasionally have a sweet treat.
In fact, I've found structuring in occasional treat meals is important for lasting, sustainable results.
Especially when that treat is high in protein, blood sugar stabilizing and contains minimal added sugar.
Today I'm sharing my latest cottage cheese inspired recipe ~ Pumpkin Pie Cheesecake.
This "cheesecake" has more of a crème brÝlÊe texture (and yes, I did have to google search the correct spelling of Crème BrÝlÊe. There's no way I would've gotten that right.).
It's light, fluffy and creamy while also having a hint of pumpkin-y goodness and a touch of maple syrup at the end for a little sweet hit.
This makes an excellent high protein dessert when you're low on protein and craving something a bit sweet. You can also use this as a meal if you pair it with a hard boiled egg to bump up the protein a bit further.
Scroll down for the details!
Key Ingredients:
Cottage Cheese
Even if you aren't a fan of cottage cheese, this is a must ingredient. Trust me, you won't even know it's in there. My husband who notoriously hates cottage cheese absolutly loved this recipe! Because it's blended before being baked, the texture is smooth and silky, not "chunky" the way normal cottage cheese is.
It's also high in protein, helping to bring this recipe up to a total of 24 grams of protein per serving! Make sure to opt for full-fat cottage cheese to maximize the vitamin K2 and satiety perks.
Zero Sugar Vanilla Protein Powder
My zero sugar Vanilla Protein Powder adds a hint of sweetness without any sugar by using 100% monk fruit (no sugar alcohols or stevia!).
Plus, we only use 100% whey protein isolate which is the lowest lactose form of whey protein.
Grab my protein powder HERE.
Pumpkin Puree
You can buy premade canned pumpkin puree or you can make it yourself if you have plenty of pumpkins on hand. I prefer canned to simplify the recipe prep. Pumpkin puree sneaks in some fiber as well as beta carotene and vitamin C.
Skyr
My preferred yogurt! Skyr is the highest protein yogurt, making it an excellent choice for preventing hunger and for helping with a fat loss goal. Just make sure to opt for full-fat and preferably pasture-raised to maximize the vitamin K2 and satiety benefits.
Maple Syrup
This recipe does include a touch of added sugar from pure maple syrup. Although it still is fairly low, you can opt to remove it all together if you want a zero added sugar option. However, because it's paired with so much protein, the small amount of sugar shouldn't cause a big blood sugar spike in most people. If you're very carb sensitive, you can choose to remove the maple syrup.
If you do use maple syrup, make sure it's pure maple syrup. Check the ingredients for any high fructose corn syrup, as this is a very highly processed sugar that should be avoided.
Scroll down for the recipe!
Pumpkin Pie Cheesecake
Serves 2
Ingredients:
1 cup cottage cheese
1/4 cup pumpkin puree
1/4 cup skyr or greek yogurt
1 egg
1/2 teaspoon pumpkin pie spice
1 scoop Autumn's Vanilla Protein Powder
1/2 teaspoon vanilla extract
Toppings per serving:
2-3 tablespoons zero sugar whipped cream (recipe HERE)
1 tablespoon maple syrup
pumpkin pie spice to sprinkle
Preheat the oven to 350 F.
Add all of the base ingredients to a measuring cup and blend until smooth with a handheld immersion blender. You can also use a food processor or blender if you don't have an immersion blender.
Grease two ramekins and split the batter between the two. Bake for 30 minutes or until the center is set.
Allow the cheesecakes to cool before topping with the whipped cream, maple syrup and additional pumpkin spice.
Grab Autumn's Protein Powder HERE and start whipping up delish, protein-packed meals!đ
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Autumn
Autumn Elle Nutrition
