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Pumpkin Pie Protein Cheesecake

Our Protein Cheesecake remains one of our most popular recipes of all time, but when Pumpkin Spice Season rolled around (it’s a real season, y’all), we knew we needed a Pumpkin Pie version.

You have Mrs. Amber Pauley to thank for this magical creation.  It look some trials, but she mastered it so that you can too.

Pumpkin Pie Protein Cheesecake

You’re going to want either Cinnamon Cookie Batter or Vanilla Milkshake Level 1 from 1st Phorm.  You can grab that here with free shipping:  It really is a personal preference as far as which you use.  The Cinnamon Cookie Batter has more spice and bite to it and the Vanilla Milkshake is a little smoother and less pronounced.  Amber prefers the Vanilla and I prefer the Cinnamon Cookie Batter.  I think the Cinnamon Toast Crunch Phormula 1 would work in it too.

Thanks to Amber and lots of trials and errors on the way to the perfect Pumpkin Pie Protein Cheesecake, I’ve had a slice pretty much every day for a week.  I’ve shared a bite or two with friends and everyone has LOVED it.  I think it’s gonna rock your world.  So, on with the recipe:

Pumpkin Pie Protein Cheesecake

Pumpkin Pie Protein Cheesecake

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes


  • 16 oz Greek yogurt cream cheese (we used Green Mountain Farms)
  • 10 oz plain or nanilla nonfat Greek yogurt
  • 3 large eggs
  • 1/2 Cup 2% milk
  • 3 scoops 1st Phorm Level1 Protein Powder (Vanilla Ice Cream or Cinnamon Cookie Batter)
  • 1 tsp vanilla extract
  • dash of salt
  • 15 oz can of canned 100% pumpkin (not pumpkin pie)
  • 1 tbsp. round cinnamon*
  • 1 1/2 tsp gound ginger*
  • 3/4 tsp ground cloves*
  • *OR use 1 tbsp of pumpkin pie spice in place of the cinnamon, ginger, and cloves


  1. Let the cream cheese, yogurt, & eggs sit out until they reach room temperature
  2. Preheat oven to 300.
  3. Cream the cream cheese for a few minutes.
  4. Add the Greek yogurt & mix until fully combined or about a minute.
  5. Add the protein powder slowly & mix for at least 3 minutes…the longer the better
  6. One by one add the rest of the ingredients & let mix for at least another 3 minutes.
  7. Pour into greased 8x8 glass pan. You may also cook the cheesecake in water bath to prevent it from drying out.
  8. Bake at 300 for 25 minutes THEN TURN TEMP DOWN TO 180 and bake another 30-35 mins. Open the oven as little as possible.
  9. Let cool on the counter for about 20 minutes then move it to the refrigerator to cool completely.
  10. Cut into 8 pieces & serve.



Gluten Free:  1st Phorm Vanilla is gluten free, but Cinnamon Cookie Batter may not be (I don't see any gluten-y stuff but it's not marked GF either).

Vegetarian: Got ya covered

As always, if you make it as-written, feel free to use my math in MFP: MacroEd Pumpkin Pie Cheesecake.

Nutrition Information:

Amount Per Serving: Calories: 259Total Fat: 9gCarbohydrates: 16gProtein: 26g

Thanks again to Amber for this amazing thing!

For more delicious fall recipes, pick up a copy of our soup ebook!

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All the best,

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  1. […] Here’s our Thanksgiving menu: Double Cherry Pork Tenderloin Southern Squash Casserole Roasted Brussel Sprouts (there are roasted grapes in this, y’all…I can’t even explain how good they are…make this, please) Pumpkin Pie Protein Cheesecake […]

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