Pumpkin Protein Cheesecake

Instructions

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a blender or food processor, combine 1 cup of cottage cheese, 1 cup of Greek yogurt, and 1 cup of pumpkin puree. Blend until smooth.

3. 3

   Add 2 scoops of pure whey protein powder and 1 package of instant jello (sugar-free) to the mixture. Blend again until all ingredients are well combined.

4. 4

   Pour the mixture into a greased or lined 9-inch springform pan.

5. 5

   Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.

6. 6

   Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are slightly golden.

7. 7

   Remove from the oven and let it cool to room temperature.

8. 8

   Refrigerate for at least 2 hours before serving to allow the cheesecake to set properly.

9. 9

   Slice and enjoy your Pumpkin Protein Cheesecake!