It’s the most wonderful time of year to enjoy a “little” (a little + a lot) of that healthy cinnamon brown butter cheesecake goodness. And when we say healthy goodness we mean it’s packed with protein and deliciousness.
Check out the full recipe below:
NUTRITIONAL INFORMATION
CHEESE CAKE WITH BROWN BUTTER AND CINNAMON
Performances: 12 servings | Portion size: A slice
Calories: 200 | Protein: 10g | Fat: 15g | Net Carbs: 4g
Total carbohydrates: 7g | Sugar: 3g
Ingredients
CHEESE CAKE WITH BROWN BUTTER AND CINNAMON
CORTEX:
ADDITION:
CHEESECAKE:
Method
- Preheat oven to 325°F and prepare a 6.5” springform pan with nonstick spray and parchment paper on the bottom.
- Place the cookies in a food processor and blend until fine crumbs form. Add butter and process until combined. Press mixture evenly into bottom of pan.
- In a bowl, use a hand mixer to beat the cream cheese until fluffy, about 1 to 2 minutes. Add the remaining ingredients and beat until well blended.
- Pour the mixture into the prepared pan and place on a baking sheet.
- Bake the cheesecake for 40 to 50 minutes so the center only jiggles slightly. If your cheesecake starts to brown too much, cover it with aluminum foil until it finishes cooking. Remove and let cool.
- Mix the topping and spread it in a layer over the top of the cheesecake. Sprinkle with cinnamon and let the cake cool for 2 hours. Cut into 12 slices and serve.
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