Pumpkin Protein Cheesecake – VitaFiber™ IMO - USA
Warm up this winter with these delicious Pumpkin Protein Cheesecakes made by Aimee Woolley. Ingredients Crust 250g Gingersnap Cookies ½ Cup Walnuts ¼ Cup Coconut oil, melted 1 Tbsp. VitaFiber® IMO...
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Cooking tools:
- Food processor
- Kitchen scale
- Oven
- Baking dish
- Measuring cup
- Measuring spoon
- Parchment paper
- Aluminum foil
- Refrigerator
- Spatula
- Chef's knife
Ingredients
- 250g Gingersnap Cookies
- ½ Cup Walnuts
- ¼ Cup Coconut oil, melted
- 1 Tbsp. VitaFiber® IMO syrup
- 500g Fat free cream cheese
- ¾ Cup 1% Cottage cheese
- ½ Cup Pure pumpkin puree
- ¼ Cup Almond milk (Can sub with any milk of choice)
- ½ Cup VitaFiber® syrup (Can sub with any other sweetener)
- 1 tsp Pure vanilla extract
- 1 Tbsp Fresh squeezed lemon juice
- ¾ Cup (85g) LeanFit Whey protein powder
- 1 tsp cinnamon
- ¼ tsp each Ginger, cloves, nutmeg & all spice (or use 1tsp pumpkin pie spice)
- 1 Egg
- 2 Egg whites
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