Pumpkin Chocolate Chip Cheesecake Protein Loaves

  • U Serves 8 People
  • P Prep: 01:00
  • P Cook: 00:30
Pumpkin Chocolate Chip Cheesecake Protein Loaves

Nutritional Facts

per 1 serving size (Recipe makes 8 servings)

Amount Per Serving

Calories 281

Calories from Fat 129

% Daily Values*

Total Fat 14.29


Saturated Fat 5.38


Polyunsaturated Fat 0.02

Monounsaturated Fat 0.15

Cholesterol 12.63


Sodium 141.30


Potassium 165.56

Total Carbohydrate 28.60


Dietary Fiber 8.51


Sugars 9.01

Protein 13.91

Vitamin A 116.81%

Vitamin C 1.22%

Calcium 23.88%

Iron 17.00%

* Nutritional Values are estimated and may vary

³ Description

Protein Packed Pumpkin Cheesecake

² Ingredients


q Directions

Pumpkin Protein Bread: 1c whole wheat pastry flour 3T coconut flour 1/4c baking stevia 1 scoop vanilla protein (27g-I use About Time Vegan) 1T pumpkin pie spice 1 1/2t cinnamon 1 1/2c canned pumpkin purée 1c liquid egg whites 1/4c water or milk of choice 2t vanilla extract 1T butter extract (optional) 1T maple extract (optional) 1/4c Enjoy Life mini chocolate chips --- Brownie Crust: 1c almond flour/meal 3T dark cacao powder (or cocoa) 2-3T baking stevia 1/4c unsweetened applesauce 2t coconut oil, melted 2t honey (optional) ------------Cheesecake Filling: 1/2c low fat cream cheese 1/2c canned pumpkin purée 6T liquid egg whites (2 large egg whites) 2t vanilla 1T stevia 1t pumpkin pie spice (ContPreheat oven to 350. First mix up the batter for the bread, combining dry ingredients (including choc chips, if using) and wet ingredients separately then combine together well. Taste to make sure you don't want extra spices/sweeteners. Set in fridge. • Mix crust ingredients together and combine well. Batter should be thick. (I added honey because mine tasted bitter from the cacao. Use less cacao if you find it too strong). Spray a mini loaf pan (or pan of choice) with nonstick spray. Mash brownie batter into the bottom of each mold evenly and bake for 10min. Let cool while you make the cheesecake filling. • Blend the cheesecake filling ingredients together until smooth (I used my food processor). Pour the filling over each brownie crust until each mold is about halfway full. Then top them all with the bread batter. Bake for 25-30min. I baked mine for 25min. The outsides are firm with a soft mushy center.Let cool for about 10 min then carefully remove each loaf from the pan and place on a cooling rack. Eat right away or let completely cool and store in the fridge! Makes 8 mini loaves. NOTE: If you don't have a loaf pan, use any pan you want. Brownie pan, muffin pan, donut pan, bread pan. Cooking times will vary depending on what pan you use. Just keep an eye on it. Also the crust and cheesecake filling are all optional. To keep it simple and lower in calories and fat, just make the bread. Enjoy!

Recipe Provided by @angelamccafferty

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