Quest Nutrition Pumpkin Pie Cheesecake

Quest Nutrition Pumpkin Pie Cheesecake



Grab a comfy sweater and let’s have a slice of this Quest Nutrition Pumpkin Pie Cheesecake together. There’s nothing better.

Each delightful slice has 16g of protein and comes with a smile in every bite.

Yields: 8 servings

Serving Size: 1 slice

Prep Time: 20 min

Cook Time: 1 hr 25 min

Total Time: 6 hr 45 min

 

Ingredients:

Crust

 

Cheesecake Layer

  • 6 tablespoons nonfat Greek yogurt
  • 6 tablespoons low-fat ricotta cheese
  • 3 ounces reduced-fat cream cheese, softened
  • 1 egg
  • ¼ cup zero-calorie sweetener

 

Pumpkin Layer

  • 1¼ scoops Quest® Vanilla Milkshake Protein Powder
  • ½ cup pumpkin purée
  • 6 tablespoons unsweetened almond milk
  • 6 tablespoons zero-calorie sweetener
  • 1 egg
  • ½ tablespoon pumpkin pie spice
  • ¼ teaspoon salt

 

Water Bath

  • 4 cups water

 

Method:

Crust

  • Preheat oven to 400°F.
  • Break Quest Bar® into small pieces. Place onto a nonstick baking sheet and bake for 4 minutes, or until lightly crisp. Set aside to cool. Reset oven to 325°F.
  • In a mini-blender, process Quest Protein Chips™ to fine crumbs. Add baked Quest Bar® pieces, and blend to crumbs.
  • Add melted butter, almond meal, and sweetener. Pulse to combine. Set aside.

 

Cheesecake Layer

  • In a stand mixer, add yogurt, ricotta, and cream cheese. Mix until smooth.
  • Add egg and sweetener. Mix until completely combined. Set aside.

 

Pumpkin Layer

In a bowl, mix Quest Protein Powder™, pumpkin purée, almond milk, sweetener, egg, pumpkin pie spice, and salt. Mix until smooth. Set aside.

 

Assembly

  • Prepare a 6-inch spring form pan by placing a large square of aluminum foil on a flat surface. Place the spring form pan in the middle of foil. Gently fold sides of foil up sides of the pan, ensuring no holes are created in foil.
  • In a medium saucepan, bring water to boil.
  • Coat spring form pan with cooking spray. Press crust crumbs into base of pan and slightly up sides.
  • Place spring form pan in a large, high-sided roasting pan.
  • Pour cheesecake filling onto crust.
  • Pour pumpkin batter onto cheesecake layer, starting from outside and working toward center.
  • Carefully pour hot water into roasting pan to create a water bath, pouring halfway up sides of spring form pan.
  • Bake for 1 hour 15 minutes or until center of cheesecake is firm to touch.
  • Let cool for 1 hour. Cover with cling wrap and place in fridge for at least 4 hours, or overnight.

 

 

Macros per slice (makes 8):

Calories: 189

Protein: 16g

Fat: 11g

Net Carb: 5g (sugar gram)

Fiber: 4g

Total Carb: 9g

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