EFL Pumpkin Cheesecake
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  1. EFL Pumpkin Cheesecake


    This pumpkin cheesecake pie really curbs a sweet tooth for me. It’s easy to make and will keep well in the refrigerator for the better part of a week. I mostly eat it as a meal replacement in the mid afternoon when my cravings are the greatest.

    Servings:  8

    Directions:

    1. Preheat oven to 400f degrees
    2. In large bowl combine ricotta cheese, pumpkin, maple syrup, splenda, pumpkin pie spice, vanilla, and protein powder. mix well.
    3. Pour mixture into pie shell and smooth out with spoon or spatula.
    4. Bake for 40 minutes until filling is set.
    5. Let cool for 15 minutes. Refrigerate for a least 2 hours before serving.
    6. Serve with a tbsp of the cool whip and enjoy

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Doddridge Plaza
3765 S. Alameda, Ste 102
Corpus Christi, TX 78411
(361) 857-5087 info@ypbtrainingstudio.com