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Protein Cinnabon Pumpkin Roll Cheesecake

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A protein-packed twist on the classic pumpkin roll cheesecake, combining creamy textures with autumn spices.

Ingredients

Scale
  • 1 cup Greek Yogurt or Cottage Cheese
  • 1 cup Light Cream Cheese
  • 1 cup Pumpkin Puree
  • 1 scoop Protein Powder (Vanilla or Pumpkin Spice Flavor)
  • 1/2 cup Honey or your favorite sweetener
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Nutmeg
  • 1 cup Crushed Graham Crackers (optional, for crust)
  • 1 tbsp Melted Coconut Oil (optional, for crust)

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Prepare the crust by mixing crushed graham crackers with melted coconut oil.
  3. Blend together Greek yogurt, light cream cheese, pumpkin puree, protein powder, honey, cinnamon, and nutmeg until smooth.
  4. Pour the cheesecake mixture over the crust or directly into the pan.
  5. Bake for 45-50 minutes until the edges set and the center is slightly jiggly.
  6. Cool at room temperature for 30 minutes, then refrigerate for at least 4 hours.
  7. Make optional topping by mixing cream cheese and Greek yogurt with sweetener.
  8. Slice and serve with toppings if desired.

Notes

Consider adding toppings such as whipped cream, crushed nuts, or a drizzle of maple syrup.

Nutrition

Keywords: pumpkin cheesecake, protein dessert, healthy cheesecake, autumn dessert, fall recipes, Cinnabon cheesecake

Find it online: https://crunchytable.com/protein-cinnabon-pumpkin-roll-cheesecake/