Tuesday, September 13, 2016

Pumpkin Cheesecake with Chocolate Sauce

     What could be more appealing, especially in Fall than a divine Pumpkin Cheesecake with Chocolate Sauce.  Actually anytime of year I would be willing to sink my teeth into this luscious sphere of YUM.  Each of the 8 pieces are only 199 calories, 8g net carbs and 16g protein.  So why wait for cooler weather, the best time for this triple decker dessert is NOW!!!  :)

Ingredients for 8 servings~
1 Quest Cinnamon Roll Protein Bar, unwrapped and broken into bits
1 Tablespoon Coconut Oil, melted
1/4 cup Swerve Confectioners Erythritol
- - - - - - - - - - - -
1 cup Pumpkin
8oz Kroger Greek Yogurt Cream Cheese, softened
7oz 2% Greek Fage Yogurt
2 jumbo Eggs
1/2 cup Swerve Confectioners Erythritol
Dash Pumpkin Pie Spice
Dash Vanilla
- - - - - - - - - - - -
7oz 2% Fage Greek Yogurt
1/2 cup Swerve Confectioners Erythritol
1 Quest Double Chocolate Chunk Protein Bar, diced
1 square Lily's Dark Chocolate Baking Square or 1 Tablespoon Lily's Chocolate Chips
1 teaspoon Almond Milk

     Add Cinnamon Roll Quest pieces to Magic Bullet/Blender til powdered crumbles, stir in melted Coconut Oil and Erythritol and blend til incorporated, then press in bottom of parchment lined 8" Spring Form pan.  Blend second set of ingredients and pour on top of crust, bake at 350 for one hour, remove to cool and chill in fridge overnight.  From last set of ingredients, stir together Yogurt and Erythritol til smooth and frost cooled Cheesecake.  Top with diced Chocolate Protein Bar, and melt Lily's Chocolate and Almond Milk in microwave dish for 15 seconds and stir til smooth, drizzle over top.  Store left overs in fridge.  Enjoy  :)

No comments:

Post a Comment