Gimme Pumpkin Cheesecake but make it 543 calories (for the entire pan)!

LEAN AF PUMPKIN CHEESECAKE

...nope, there's no cottage cheese or protein powder :)

543 CALORIES

| 60g PROTEIN

| GLUTEN-FRIENDLY

| CREAMY & SMOOTH

here's what it actually looks like!

THE RECIPE

INGREDIENTS LIST:

The Crust

30g Oat Flour

150g Pumpkin Purée

The Filling

100g Pumpkin Purée

125g Low Fat Cream Cheese (I use Philadelphia)

150g 0% Greek yogurt (I use Oikos Banana or Vanilla)

40g Egg Whites (or 1 whole egg, if you're ok with extra cals)

8g cocoa powder (optional, deepens the flavor)

Sweetener of choice (granulated)

1 tsp Pure vanilla extract

Instructions

You'll need a 10 or 11 inch pan (square or round), I like round

Preheat your oven to 350°F

For the crust: Add oat flour, cocoa powder, pumpkin Purée. Mix until fully combined.

Press it into the bottom of your pan evenly so you no longer see the bottom of the pan.

Bake for 15-20 minutes, depending how firm you'd like the crust to be (I like mine at 18 minutes).

For the filling: In a mixing bowl, while the crust is cooking, whisk together the pumpkin purée, low fat cream cheese, Greek yogurt, vanilla extract, the egg or egg whites until smooth.

Set in the fridge until the crust is ready.

As soon as the crust is done, immediately Pour the cheesecake filling over the crust (or directly into the same pan).

Bake for 30–40 minutes, depending on how firm you prefer the cheesecake (I bake mine for 38 minutes).

Allow the cheesecake to cool completely, then refrigerate for at least 3 hours to set. Enjoy & please tag me when you make it :)

THE MACROS

543 Calories 60g Protein 7g Fats 57g carbs

Option to make it High Fat: swap the low fat cream cheese and non fat greek yogurt for whole, and use an egg instead of egg whites (ps. this will add calories, but will be more cheesecakie)