Can I put protein powder in cheesecake?

Yes, adding protein powder to cheesecake is not only possible—it’s a smart way to increase protein content without changing texture or flavor too much. In this pumpkin protein cheesecake, vanilla protein powder blends seamlessly with cream cheese and pumpkin for a creamy, flavorful result.

Is pumpkin protein good for you?

Pumpkin protein is a plant-based, nutrient-rich option that’s high in fiber and amino acids. It’s great for people avoiding dairy or soy, and it supports digestion and heart health. In this recipe, while we used whey or vanilla-based protein powder, pumpkin protein can work just as well.

Can I add pumpkin to a cheesecake recipe?

Absolutely. Pumpkin adds moisture, richness, and natural sweetness to cheesecake, along with a boost of fiber and vitamin A. It also pairs well with warm spices like cinnamon and nutmeg. In this pumpkin protein cheesecake, it’s the star ingredient.

Is pumpkin protein better than pea protein?

That depends on your goals. Pumpkin protein is higher in certain minerals and fiber, while pea protein has a strong amino acid profile, especially for muscle recovery. Both are solid choices. You can use either in this pumpkin protein cheesecake—just be sure to choose a flavor that blends well with the recipe.

Pumpkin Protein Cheesecake – Stunning Guilt-Free Treat with 7 Simple Ingredients

Description

This pumpkin protein cheesecake blends seasonal flavor with creamy texture and a powerful protein punch—perfect for guilt-free indulgence.

Ingredients

Scale

2 Scoops Protein Powder – Vanilla
½ Cup Sweetener
1 ½ Teaspoons Pumpkin Pie Spice
1 Teaspoon Ground Cinnamon
2 Large Whole Eggs
1 Teaspoon Vanilla Extract
½ Teaspoon Salt
12 Ounces Greek Yogurt – Fat Free Vanilla
16 Ounces Cream Cheese – Fat Free

15 Ounces Pumpkin Puree

Instructions

Combine all of your ingredients into a bowl.
Mix them together until smooth.
Line a 9’’ cake pan with parchment paper and pour in the mixture.
Bake at 325°F (162°C) for 30–35 minutes.
Reduce heat to 200°F (93°C) and bake for another 50–60 minutes.

Remove, let cool at room temperature, wrap, and refrigerate for a few hours.

Notes

Use room-temperature ingredients for best texture.

Let it chill completely before slicing for clean cuts.

Prep Time: 10 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 160
Sugar: 4g
Sodium: 210mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0 g
Carbohydrates: 12g
Fiber: 2g
Protein: 14g
Cholesterol: 35mg

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