Teaching you the whey to bake.

Vanilla Bean & Pecan Pumpkin Pie Layered Cheesecake

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Made with @pescience Select protein. To grab your own 30% off use the code “driven” at pescience.com

Entire Cake: 925 calories;
146g protein, 53g carbs, 8g fat.

This was fantastic, rich @pescience Select vanilla bean protein contrasted with a spiced pumpkin pie layer.
Base Ingredients:
1 scoop Select vanilla protein (or other)
2 250g containers FF cream cheese
3/4 cup 0% greek yoghurt
1/2 cup splenda
1/2 cup + 2tbsp eggwhites
1 tbsp lemon juice
2 tsp vanilla extract
Pumpkin pie layer additions:
3/4 cup pumpkin puree
2 tsp pumpkin pie spice
2 tsp cinnamon
1 tsp nutmeg

Optional: chopped pecans tossed into pumpkin pie layer.

Directions:
– pre-heat oven to 350
– Use a mixer to soften the cream cheese, mix in the greek yoghurt followed by the rest of the base ingredients.
-Pour a little over half half this mix into a cooking spray coated spring-form pan (this recipe amount works well in an 9″ pan) or pyrex dish/cake pan.
-Add the pumpkin and spices to the mixing bowl and mix in well, scoop this on top of your vanilla base and smooth the top. Optionally add chopped nuts.
-Place in oven at 350 for 35-38 minutes.
-Remove from oven and let it sit out for 90 minutes.
-Transfer to a plate (this is where the spring-form pan helps a lot) then refrigerate at least 4 hours.
Overnight is recommended. Top it how you like it and Enjoy!

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