Snickerdoodle Cheesecake

³ Description

A high protein Snickerdoodle Cheesecake

² Ingredients

•  2 medium Egg
•  1/4 cup (not packed) Cottage Cheese (Nonfat)
•  2 dash Salt
•  6 oz Cream Cheese (Low Fat)
•  2 serving (serving = 2 whole crackers) Safeway Low Fat Honey Graham Crackers
•  2 serving (serving = 1 packet) Truvia Sweetener
•  1.5 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
•  0 serving (serving = 8 oz) Chobani Nonfat Plain Greek Yogurt
•  1 serving (serving = 1 tsp) McCormick Ground Cinnamon
•  1 serving (serving = 1 level scoop) Cellucor Cor-Performance Whey
•  1/2 serving (serving = 1/4 cup) Cary's Sugar Free Syrup

q Directions

Preheat oven to 350 degrees. In a food processor, pulse 4 Sheets of graham crackers and salt together until crumbly. While food processor is on, pour in 2 TBSP sugar free syrup and mix until it starts to stick together.
PAM spray a 4 ½ inch springform cheesecake pan and press in the graham cracker mixture until flat, then prick a few times with a fork. Bake the crust for 5-7 minutes and allow to cool.
While crust is cooling, in a mixing bowl pour in 1 Scoop Snickerdoodle Protein Powder, 2 eggs, 3oz low fat cream cheese, 1/4 cup nonfat cottage cheese, 1 teaspoon vanilla extract, 1/8 tsp salt, 1/2 tsp ground cinnamon, 1 truvia packet and mix until well incorporated.
Next, pour filling over the crust and bake for 15 minutes. You want it to be a bit giggly as it will set more while it cools.
In a separate small bowl, mix together 3oz low fat cream cheese, 3 tbsp nonfat yogurt, 1 truvia packet, 1/2 tsp vanilla extract, 1 dash of salt. Frost cheesecake when it has cooled to room temperature. Enjoy!

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