It’s the most wonderful time of the year to treat yourself to a ‘lottle’ (a little + a lot) of that wholesome goodness with Cinnamon Brown Butter cheesecake. And when we say wholesome goodness we mean it’s packed with protein and deliciousness.
Check out the full recipe below:
NUTRITIONAL INFO
CINNAMON BROWN BUTTER CHEESECAKE
Yields: 12 servings | Serving Size: One slice
Calories: 200 | Protein: 10g | Fat: 15g | Net Carb: 4g
Total Carb: 7g | Sugar: 3g
Ingredients
CINNAMON BROWN BUTTER CHEESECAKE
CRUST:
TOPPING:
CHEESECAKE:
Method
- Preheat the oven to 325° F and prepare a 6.5” spring form pan with non-stick spray and parchment paper on the bottom.
- Place the cookies into a food processor and blend until fine crumbles form. Add in the butter and process until combined. Press the mixture evenly into the bottom of the pan.
- In a mixing bowl, use a handheld mixer to beat the cream cheese until fluffy, about 1-2 minutes. Add in the remaining ingredients and beat until well blended.
- Pour the mixture into the prepared pan and place the pan onto a baking sheet.
- Bake the cheesecake for 40-50 minutes so the center only jiggles slightly. If your cheesecake starts to brown too much, cover with tin foil until finished cooking. Remove and let cool.
- Stir together the topping and spread it in a layer over the top of the cheesecake. Sprinkle it with cinnamon and chill the cake for 2 hours. Cut into 12 slices and serve.
