Protein Crumbl Pumpkin Cake Cookie Cheesecake
A healthy twist on pumpkin cake with a crunchy crumbly topping and a delicious cheesecake layer packed with protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup Greek yogurt (or cottage cheese)
- 1/2 cup sweetener (honey, maple syrup, or stevia)
- 2 large eggs
- 1 cup protein powder (vanilla or chocolate)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 8 oz light cream cheese
- 1/4 cup vanilla extract
- Crumble topping (granola or crushed cookies mixed with melted butter or coconut oil)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch springform pan by greasing it lightly.
- Mix together the pumpkin puree, Greek yogurt (or cottage cheese), sweetener, and eggs in a large bowl.
- Fold in the dry ingredients—protein powder, cinnamon, nutmeg, and salt—until just combined.
- Prepare the cheesecake layer by beating the light cream cheese, then mixing in Greek yogurt, remaining sweetener, and vanilla extract.
- Layer half of the pumpkin cake batter in the pan, followed by dollops of the cheesecake mixture, and then the remaining pumpkin batter, swirling gently.
- Bake for about 25-30 minutes or until the top is set and lightly golden.
- Cool the cake completely in the pan before preparing the crumble topping.
- Chill the cooled cake in the refrigerator for at least 2 hours before serving.
Notes
Serve with a dollop of Greek yogurt and a sprinkle of cinnamon for an extra special touch. This cake tastes even better the next day!
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pumpkin cheesecake, protein dessert, healthy baking