The above photo is a picture of the judge’s (Denise’s) photo of the cheesecake. Below is Sue’s finished cheesecake.
Here’s what Denise said about Sue’s cheesecake!
“The texture was moist and smooth. Flavor was good. Kid liked it. Passed all tests. Lol. Not as dense as classic cheesecake, but I didn’t expect
it to be. Easy, protein enhanced, and yummy.”
Here’s a shot of Denise’s whole cheesecake out of the oven. Yum!
|1 cheesecake||10 minutes|
|Cook Time||Passive Time|
|35 minutes||20 minutes|
This protein-packed pumpkin cheesecake is the perfect fall dessert after weight-loss surgery!
- 8 oz Greek yogurt cream cheese
- 1 serving vanilla or unflavored protein powder
- 2 eggs
- 1 tsp vanilla extract
- 1/4 c no-calorie sweetener
- 2 tbsp no-calorie sweetener
- 15 oz canned pumpkin not pie filling
- 1.5 tsp pumpkin pie spice
- Preheat your oven to 350 degrees.
- In a bowl beat cream cheese until smooth and add in protein powder, vanilla and 1/2 of the Truvia.
- Mix well. Add eggs one at a time and mix well after each one.
- Add pumpkin, remaining Truvia and spice. Mix well.
- Pour into a sprayed glass pie plate. Bake at 350 degrees for 1 hour
I have extensive cheesecake experience so you KNOW I have to put in my three cents! Those of you who have followed my blog for a while know of my quest for a cheesecake free of cracks! For some of you, cracks are no problem so long as it's yummy! But sometimes (especially if you're having guests) presentation is more important. If you’d like to lessen the likelihood of cracks, here are some tips:
- Sue doesn't use additional Greek yogurt or sour cream in her cheesecake recipe, likely to reduce the amount of fat. Understandable! But cheesecakes need that extra nudge of moisture. Try added about 3 oz. nonfat unflavored Greek yogurt to the batter before baking.
- Try placing an oven-safe pot of HOT water into the oven when you put your cheesecake mixture in there. The cheesecake doesn’t need to sit IN the water, you can put the water on the same or another rack. The steam helps it cook gently.
- I also have always cooked cheesecakes at 325 for 35 minutes, turned the oven off, and left it open a crack to finish cooking as the oven cools down. Why? Because Alton Brown told me to!
- Lastly, if you have a springform pan those make cheesecake extraction a snap! Just make sure to line the bottom with parchment paper so you can easily get it off the pan.
This looks yummy!
I think I would like it better not as dense!
I can’t wait to try these recipes.I love to bake,now I can thank you.
I am planning to use this recipe for Thanksgiving. Thank you so much for sharing!
What is “greek yogurt cream cheese” ? We don’t have any cream cheese other than regular and low fat (neufachtl).
It’s cream cheese that has Greek yogurt mixed into it. It’s usually sold with other cream cheeses but if your grocer doesn’t carry it, try going to the customer service desk and requesting it!