3397

Calories

250g

FAT

524g

carbs

82g

protein

Ingredients

CRUST:
1 1/4 cups of graham cracker crumbs
1/4 cup brown sugar swerve
1/4 cup protein cinnamon roll
6 tbsp light butter – melted

CHEESECAKE:
3 cups whipped cream cheese
1 cup light sour cream
1 1/4 cup swerve granular
2 eggs
1 tbsp vanilla
2 scoops protein cinnamon roll
1/4 cup unsweetened almond milk

CINNAMON SUGAR MIXTURE:
1/2 cup brown sugar swerve
2 tsp cinnamon
1 tbsp all purpose flour
1 tbsp protein cinnamon roll
2 tbsp light butter – melted

Directions

Preheat your oven to 325 degrees. Fill a shallow pan filled with water and place it on the lowest rack in the oven. This will promote even cooking and minimize cracking. To begin, combine your crust ingredients and press into a greased 9” cheesecake pan. In a large mixing bowl, combine your whipped cream cheese, light sour cream, swerve granular, milk, protein and vanilla with a mixer until combined. Next add in your eggs, one at a time. Once mix until it is combined – no longer, otherwise it will add air into the mixture and it can cause it to rise, fall, and add more cracks to the surface. In a separate bowl, mix together all of the cinnamon sugar mixture ingredients. Drop the mixture randomly over the top of your cheesecake. Use a knife to swirl the mixture into the cheesecake until the top looks the way you like. Smooth the top with a spatula and drop the pan a few times on the counter to help the mixture settle and get out and air. Bake in the oven on the middle rack for 1 hour and 20 minutes. Open the oven door and turn off the oven, but keep the cheesecake in for an additional hour allowing it to slowly come to room temperature. Once you remove it from the oven, keep it on your counter until it is completely room temperature. Store in the fridge overnight before enjoying!

From the kitchen of: Stephanie Rogge