16 ounce (454g) "Philadelphia" fat free cream cheese
15 ounce (425g) "Libby's" pure pumpkin puree
12 ounce (340g) "Chobani" nonfat vanilla Greek yogurt
3 level scoops (54g) "Progenix" Recovery tropical vanilla protein powder
2 large (100g) eggs
1/2 cup (100g) sugar
1 1/2 tsp (3g) pumpkin pie spice
1 tsp (3g) cinnamon
1 tsp (4g) vanilla
1/2 tsp (3g) salt
Preheat oven to 325 degrees. Prepare a 9” springform pan by lining the bottom with parchment paper. Note: you can use a cake pan if you don’t have a springform)
Combine all ingredient into one large mixing bowl and use an electric mixer to mix until smooth.
Pour mixture into prepared pan and smooth out so it is even.
Bake for 30 minutes, then reduce temperature to 200 degrees and bake another hour.
When finished baking, take out of the oven and let cool completely on the counter.
Wrap cheesecake (still in pan) with saran wrap and place in refrigerator for at least 4 hours (we suggest overnight).
Slice into 12 wedges. Eat 2! Enjoy!
Feel free to use any vanilla protein powder you have on hand! Use the quantity that adds up to a total of 55-60 grams.