Hey Reader!

Last week kickstarted a pumpkin pie craze for me, which proliferated this week into breakfast cookies, ice cream, and cheesecake.

In the sixth issue of BakedLean Weekly, we’re exploring additional pumpkin possibilities: a little cereal crunch, pumpkin pie by the pint, and a mini cheesecake with a lesson in keeping things smooth. Plus, last week’s baked oatmeal is back, thanks to a baker like you!

Ready to get pumped? Let's go.

Pumpkin Corn Flake Protein Breakfast Cookies Big, soft pumpkin cookies with a cake-like center and corn flakes for crunch. One makes a substantial breakfast; chocolate chips and glaze take it further into dessert territory. MACROS PER LARGE COOKIE: 350 calories | 21g protein | 20g fat | 29g carbs Approximate; based on 4 cookies, before optional chocolate chips, glaze, or extra cereal topping. VIEW THE RECIPE →

Pumpkin Pie Ninja Creami Pumpkin pie meets protein in this pint made with cottage cheese, skim milk, and vanilla protein. Finish with crushed vanilla wafers and caramel for crunch and a little extra sweetness. MACROS PER PINT: 410 calories | 57g protein | 7g fat | 28g carbs Approximate; base only, before optional mix-ins and toppings. VIEW THE RECIPE →

Mini Pumpkin Spice Protein Cheesecakes

These crustless cheesecakes combine pumpkin pie spice with a cream cheese base in two 4-inch pans. “Mini” refers to the pan: each whole cheesecake is a serving.

The useful lesson here is how moisture, mixing, and heat work together. Adding protein powder gives the filling more body, but getting it to set while staying tender takes a little care.

Let the Pumpkin Handle the Moisture

Cottage cheese and Greek yogurt often supply moisture in protein cheesecakes. Here, the cream cheese and the pumpkin puree are sufficient, so we can omit the Greek yogurt, which people often find challenging in high protein cheesecakes because that tang can be too pronounced.

That said, the moisture balance is still tricky: too little moisture can leave the filling dry or rubbery; too much can leave it loose and harder to set. Start without the optional milk. If the batter is too thick to spread, add it one tablespoon at a time. Different protein powders absorb liquid differently, so use the batter’s consistency as your guide.

Smooth Batter, Minimal Air

Let the cream cheese soften and bring the eggs to room temperature so they combine without a long fight with the mixer. Smooth out the cream cheese first, then add the pumpkin and dry ingredients. The eggs go in last, one at a time.

Use the slowest mixing or blending setting, and stop as soon as everything is combined. Extra air can make the filling puff in the oven, then sink as it cools, leaving wrinkles—or worse, cracks. The aim is a smooth filling with as little added air as practical.

Smol Pans 4 EZ Timing

The small pans shorten the distance heat has to travel to the center, so the middle and outside reach their set much closer together. That helps these minis bake without a water bath.

If you adapt the recipe for a normal-sized springform pan, use a water bath to keep the outside from cooking too quickly while the center catches up. Protect the springform pan against leaks, and account for the change in batter depth and baking time; the mini-pan timing won’t carry over unchanged.

They’re done when the edges are set and the centers still have a slight jiggle. They should not look wet or sloshy. Let them cool gradually, then chill for at least four hours so the filling can finish firming up. Don’t bake away that last little wobble.

VIEW THE RECIPE →

Follower Spotlight: Russ Davis

Pumpkin has been busy in your kitchens, too. Russ Davis made my High Protein Pumpkin Baked Oatmeal from last week’s issue and sent over this pan topped with chocolate chips.

“Very good!!! Will make again”
— Russ Davis

Thank you for sharing your bake, Russ! I was so happy to hear you enjoyed it, and “will make again” is especially good news. It’s a joy seeing a recipe leave my kitchen and earn a repeat in yours.

VIEW THE RECIPE →

Keep sending your bakes and feedback! Reply to this email so we can keep featuring your creations and improving the recipes together.

Much love and happy baking, Jacob