Pumpkin Protein Cheesecake Recipe

Looking for a delicious holiday snack dudes n' grrrls? Well, you've found one! Our Pumpkin Protein Cheesecake Recipe is finished and ready to be made by you! What are we waiting for? Let's get to it!

CRUST:

• 1c./112g Walnuts
• 1/2c./90g Dates
• 1/3c./39g Pecans

FILLING:

• 1 1/2c./379g  Pumpkin Puree
• 1 1/2c. /369g Low Fat Cottage Cheese
• 1/2c. /121g  0% Fat Greek Yogurt
• 4 eggs
• 1/4c. /58g Melted Butter
• 1/4 c. /36g Sugar
• 1/4c. /7g Stevia
• 1 Scoop Vanilla Protein Powder
• 1/2 t. Pumpkin Pie Spice
• 1/2 t. Cinnamon

First, preheat your oven to 325.

In your Food Processor, put your three crust ingredients and blend until it's incorporated together and crumbly.

Spray your Spring Form pan (a cake pan will work) with some non stick spray. (we used Coconut)

Now firmly and evenly press your crust onto the bottom of your pan.
Bake this at 325 degrees for 5 minutes.

While your crust is baking, rince out your Processor then add ALL your filling ingredients and blend until you get a smooth consistency.  (you may need to stop and scrap the sides a few times.)

Take your pan out of the oven after the 5 minutes but leave your oven at 325.
Pour your filling into your pan and spread it out evenly.

Bake this for 30 to 35 minutes. Until the sides start to separate from the pan and the middle is set.

Take a knife and insert it into the center, if it comes out clean it's done.

Let it completely cool on your counter then put it into your Refrigerator for several hours to set.

Cut into slices and prepare for a delightful and delicious treat!

Enjoy! 

 

This Cheesecake recipe is Rich and Creamy and serves up to 16 servings of 2.45 oz /69g each.

Each Servings contains

• Cal.          163
• Fat.          18g
• Carbs.     7.8g
• Sugar.     5g
• Protein.   8g

Compared to Commercially made

• Cal.          257
• Fat.          19g
• Carbs.     20g
• Protein.   4g

Compared to a Boxed Mix

• Cal           271
• Fat.          13g
• Carbs.     35g
• Protein.   5g

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!

Simple Roasted Pumpkin Seed Recipe

It's that time of year dude n' grrrls - Pumpkins everywhere! Carving, Pies, Pancakes…but what about the seeds? We can't just let them go to waste, can we? No! And that's why we're here with our Simple Roasted Pumpkin Seed Recipe, a snack which can be enjoyed on the go, in your house…or anywhere you see fit!

• One or more whole fresh Pumpkins
• 1 t. Oil (we carved 2 large pumpkins and yielded 4 c./293g of seeds. If you have less seeds use less oil)
• Salt 

Rince off all the pumpkin goo, then lay them out on a towel to air dry.  You can wait a couple hours or leave them over night 

When they're dry, put them into a bowl and drizzle your oil over them. Toss those seeds around ( you can use your fingers or a spoon ).

Once you see they are all coated, sprinkle your salt and toss again.

Now lay them evenly on a cookie sheet or cake pan. ( if you want, you could sprinkle a little more salt )

Bake at 350 for 15 minutes.

Stir seeds around and bake additional 10 minutes or until they are golden brown.

Remove and let cool.

You'll hear them snap and crackle as they cool down.

Store them in an air tight container and enjoy as a quick and delicious snack!

One serving of 1/3 c (28g)

Cal.          130

Fat.           6g
Carb.        15g
Sugar.      0
Protein.    5g

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!

Healthy Pumpkin Protein Pancakes Recipe

Fall is right around the corner and pumpkins are prevalent. How about we put them to use with our Pumpkin Protein Pancakes Recipe! This is an awesome protein-packed breakfast recipe which will make you Buff in no time...and ready to ward off those undead denizens which lurk right around the haunted Halloween corner. Well, that's the way we look at it, anyways.

• 4 eggs ( we used large )
• 1/2 c. (122g.) Canned 100% Pure Pumpkin
• 1 Medium sized Banana (118g.)
• 1t. Pumpkin Pie spice
• 1 t. Cinnamon
• 1/4 t. Baking Soda
• 2 T. Coconut oil
• 2 Scoops Vanilla Protein

First mash your banana thoroughly. 

Add the rest of your wet ingredients to the mashed banana and whisk well. (you will need to melt the coconut oil before adding)

Now add your dry ingredients and whisk that up to.  

Your batter will be thinner than regular pancake mix since there isn't any flour in it. So we are making small pancakes. It's easier to flip them.

Heat your pan on the stove and carefully pour your batter on it once it's hot. 

You know your pancake is ready to flip when you see small bubbles in the center.

Keep cooking until all the batter is gone.

These are wonderful served with a little butter, maple syrup or fresh apple sauce!

Enjoy!

Total recipe yield is 140 oz/403 g. (without toppings)

Cal.        616
Fat.        20g
Carb.     37g
Sugar.   18g
Protein. 48.5

Divide that into two servings (without toppings)

Cal.          313
Fat.          10g.
Carb.       18g
Sugar.     9g
Protein.   24g

About the Buff Blog:

The Buff Food Blog is updated every Thursday in collaboration with the Buff Mom, Diane! A lot of the recipes you'll find here every week is what the Buff Dudes consumed growing up, transforming them from a couple of simple 'dudes' into BUFF DUDES! Thanks, Buff Mom!