PUMPKIN CHEESECAKE

Pumpkin  Cheesecake

Breakfast/Minimeal/Dessert

Serves 16

Ingredients:

Crust

• 1 1/2 tablespoons Coconut oil

• 2 tablespoon protein powder

• 1/4 teaspoon salt

• 1/2 egg*

Filling

• 1 cup cottage cheese

• 1-15 oz can pumpkin purée

• 1  tablespoon Cinnamon

• 3 1/2 eggs

• 1/4 cup protein powder

• 1 teaspoon cinnamon

• Optional sweetener of choice such as stevia or monk fruit

Directions:

1. The estimated total time to make this recipe is 60-75 Minutes

2. Preheat the oven to 350 degrees. Spray a springform pan with cooking spray.

3. Start by whisking one egg and using half for the crust.  Set the other 1/2 aside to use for the filling.  Add the remaining crust ingredients to a mixing bowl. Do not melt the coconut oil.

4. Mix until well combined. Press into the bottom of your springform pan. Bake for 10 minutes.  The texture should be crumbly and should press into the pan.  You can add more egg or protein powder to get your consistency right as this may vary based on the size of eggs used or type of protein powder.

5. Meanwhile, in a blender or food processor, blend together the ingredients for the pumpkin cheesecake filling. Scrape down the sides as needed. Blend until smooth.  If you like your pie sweeter you can add some monk fruit or stevia, but the pie itself is pleasantly sweet without.

6. Pour the filling on top of the prepared crust. Bake for 1 hour to 1 hour 15 minutes (until the edges are golden brown and the center only jiggles slightly). Cool to room temperature, then refrigerate to chill for at least 3-4 hours. Top with whipped cream if desired.

Makes 16 servings

This can also be made into individual