Pumpkin Praline Mini Protein Cheesecakes – A Guest Post by Kaci
Today, I bring you guys a cheesecake from Kaci. Kaci – from http://whatcanbegained.com/ – actually submitted this cheesecake as an entry for the Global Cheesecake Day Competition but it arrived in my mailbox a couple of days late so I couldn’t include it.BUT since it’s such an awesome protein cheesecake, both Kaci and I wanted to share it with you guys! So here it is in all its glory mic over to you, Kaci!
These protein cheesecakes have it all. Not only do they boast a stellar macronutrient profile, they taste decedent enough that you’d never know you aren’t eating a high-calorie, full-fat cheesecake! And some real magic happens as they chill in the refrigerator: as the condensation crystallizes over the top layer of the cheesecakes, they end up with an amazing brulee-like crunch. Prepare them for your next holiday gathering, and watch their eyes grow in awe as they take a bite off the cheesecake. They’ll wonder how it’s possible that such a delicious think is healthy, they’ll ask, “how did you do it!?” and they’ll wonder, oh will they wonder: “what sort of wizardry IS this???”
Here’s the recipe:
For the Crust:
2 Packs Kashi Pumpkin Spice Flax Crunchy Granola Bars (or 80g of granola)
2 scoops (1 serving/37g) vanilla pea protein powder (I used this)
2 tablespoons sugar free maple syrup
1. Preheat oven to 350 Fahrenheit (176 C).
2. In a food processor, blend the granola bars and protein powder to a fine crumb. Pour into a bowl, and add the syrup.
3. Mix together until you have a slightly crumbly dough. Add 1/2 tablespoon more syrup if too crumbly.
4. Spray 4 mini spring foam pans (I used these) with cooking spray. Divide the crust equally and press into bottom of the pans. Place pans on a cookie sheet.
5. Bake at 350 degrees Fahrenheit for 10 minutes. Remove from the oven and set aside to cool while preparing filling. Turn the oven down to 325 degrees Fahrenheit.
Pumpkin Praline Layer:
2 small dates softened by soaking
2-3 tablespoons sugar free maple syrup
1/2 cup plain almond milk
6 oz pumpkin(I used canned-NOT pie filling)
10 drops Pralines and Cream flavor (I used this)
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
2 tablespoons flax seeds, ground
14 packets Splenda (or another equivalent granular calorie free sweetener)
2 servings high protein vegan baking, waffle, pancake, muffin mix (I used this)
2 scoops vanilla pea protein powder (I used this)
1. Blend the first 3 ingredients in a food processor until dates are as smooth as possible.
2. Add the pumpkin and the flavor drops and blend until well mixed.
3. In a separate bowl, mix the remaining ingredients. Add the wet to the dry and mix well.
4. Pour equally over crusts and bake on cookie sheet for 5 minutes at 325 Fahrenheit while you prepare the top layer.
Cinnamon Cheesecake Layer:
1 cup fat free Greek yogurt
4 oz 1/3 less fat cream cheese, at room temperature
4 oz fat free cream cheese, at room temperature
1 teaspoon lemon juice
1/2 teaspoon cinnamon
8 tablespoons liquid egg whites
1/2 cup Truvia (or another equivalent granular calorie free sweetener)*
1. Blend all ingredients together in a food processor until smooth.
2. When the first layer has cooked 5 minutes, remove from the oven. Pour the top layer equally over the pumpkin layer.
3. Using potholders to handle the pans, gently tap each on the counter to bring bubbles to the surface (this helps to lesson cracking an uneven surface). The longer you are willing to spend on this, the better your results will be.
4. Bake, on cookie sheet, at 325 degrees Fahrenheit for about 18 minutes. They should wiggle in the center and be more firm at the edges. Turn the oven off and crack the door slightly for 5 minutes. After 5 minutes, open the oven door all the way, and let sit another 10 minutes.
5. After 10 minutes, transfer to a wire rack on the counter and allow to cool at room temperature for 10 minutes. Carefully run a butter knife around the edges of each and allow to cool for 10 more minutes. This cooling process best prevents cracking.
6. Transfer to the refrigerator and chill for at least 8 hours, or overnight.
51.5 g fat
146 g protein
138 g carb (32 fiber/64 sugar)
13 g fat
36.5 g protein
34.5 carb (8 fiber/16 sugar)
Serving (1/2 of a mini cheesecake):
6.5 g fat
18.25 g protein
17.25 carb (4 fiber/8 sugar)
*Note: I am not certain that the crystallization will occur with another sweetener, and I highly recommending using Truvia if you want to experience the magic!!