Print

Protein Pumpkin Cream Cold Foam Cheesecake

Print Recipe

A creamy cheesecake infused with pumpkin spices and topped with a luscious cold foam, perfect for fall.

Ingredients

Scale
  • 1.5 cups graham crackers, crushed
  • ½ cup melted butter
  • 1 cup Greek yogurt or cottage cheese
  • 1 cup light cream cheese
  • ½ cup pumpkin puree
  • 1 scoop protein powder (vanilla or unflavored)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • Pinch of ginger
  • Sweetener to taste (honey, maple syrup, or sugar substitute)
  • 1 cup heavy cream (or non-dairy alternative)
  • 1 tablespoon powdered sugar
  • 1 teaspoon pumpkin spice

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare the crust using graham crackers or store-bought crust.
  2. Mix the crushed graham crackers with melted butter and sugar. Press into the bottom of a springform pan.
  3. Combine Greek yogurt or cottage cheese with light cream cheese in a bowl until smooth.
  4. Add pumpkin puree, protein powder, cinnamon, nutmeg, and ginger. Mix until well combined.
  5. Sweeten to taste with your chosen sweetener.
  6. Pour the cheesecake filling over the crust and bake for 30-35 minutes or until set.
  7. Allow the cheesecake to cool before refrigerating for at least 4 hours.
  8. Whip together heavy cream, powdered sugar, pumpkin spice, and pumpkin puree until soft peaks form for the cold foam.

Notes

For a dairy-free option, use vegan cream cheese and yogurt. Experiment with flavors like chocolate or caramel for variations.

Nutrition

Keywords: cheesecake, pumpkin, dessert, protein, fall recipes

Find it online: https://crunchytable.com/protein-starbucks-pumpkin-cream-cold-foam-cheesecake/