Ingredients

• 450 g 97% fat-free cream cheese
• 350 g 2% fat, plain Greek yogurt
• 425 g unsweetened pure pumpkin puree
• 30 g no-calorie sweetener of choice (like Stevia)
• 60 g whey protein (we used Ascent Vanilla Whey Protein)
• 2 large eggs
• 1 1/2 tsp pumpkin pie spice
• 1 tsp ground cinnamon
• 2 tsp vanilla extract
• 1/2 tsp salt
• 30 g crushed graham cracker

Directions

• Preheat the oven to 325 F and prepare a 9×13 pan with cooking spray and parchment paper.
• Combine all ingredients, except graham cracker, in a bowl or mixer with a paddle attachment until it’s smoothly blended.
• Pour mixture into the prepared dish and bake on 325 F for 35 minutes, then drop heat to 200 F and bake for an additional 50–60 minutes until slightly firm.
• Allow to cool for an hour, cover in saran wrap and refrigerate for at least 6 hours but overnight is ideal. It is CRUCIAL that your cake is fully cooled and set before trying to cut it. If your kitchen is warm, put the cheesecake in the freezer for 30 minutes to make cutting easier. Slice the cake into 1.5-inch squares and roll the edges in the crushed graham crackers. Store in the fridge in an airtight container until ready to serve.