Who doesn't love a Snickerdoodle anything...the name alone signifies all things scrumptious. Such is the case with Snickerdoodle Cheesecake, my mouth begins to salivate while my brain chants the mantra "Sugar and Spice and everything nice, that's what Cheesecakes are made of". This one is truly outstanding, with each of the 8 pieces weighing in at 225 calories, 9g net carbs and 19g protein. You would never know this is a healthy high protein low carb dessert, unless your brain breaks into song, "I have it all"...then the gig is up!
Ingredients for 8 servings~
6oz reduced fat Cream Cheese, softened
1/4 cup 30 cal/cup Almond Milk
Andrea's Protein Cakery Snickerdoodle Cookie Dough Protein Bite Mix (shop.proteincakery.com ~ use code Paige20 to receive 20% off your first order)
1/2 cup Swerve Confectioners Erythritol
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6oz reduced fat Cream Cheese, softened
1/4 cup 30 cal/cup Almond Milk
2 jumbo Eggs
1/2 cup Swerve Granular Erythritol
1 scoop Quest Salted Caramel Protein Powder
7oz 2% Fage Greek Yogurt
1/4 cup Coconut Flour
1 teaspoon Baking Powder
Dash Cinnamon
Dash Vanilla
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1 teaspoon Pecan Chips
1/4 teaspoon White Sprinkles
Mix first set of ingredients, including the Cinnamon and Sugar packet in Cookie Dough Mix, til thoroughly combined, chill in fridge til ready to use, reserve 1/2 cup and set in separate bowl. Mix second set of ingredients and pour into 9'' Pam sprayed Spring Form pan. Drizzle Snickerdoodle Mix across the Cheesecake batter, use a knife to cut thru forcing into Cheesecake batter, bake at 350 for 35 minutes. Remove and chill, when cooled, remove from pan and frost with remaining 1/2 cup Snickerdoodle batter, garnish with Pecans and Sprinkles. Enjoy :)
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