Pecan Pie Protein Cheesecake

CRUST:
1 1/4 cups of graham cracker crumbs
1/4 cup brown sugar swerve
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 vegan pecan pie protein
1/4 cup unsweetened almond milk

TOPPING:
1 cup pecans
2.5 tbsp light butter
5 tbsp brown sugar swerve
Small splash of unsweetened almond milk

INSTRUCTIONS:
Preheat your oven to 325. Combine crust ingredients and press into a greased 9 inch spring foam cheesecake pan. In a large bowl, combine cream cheese, sour cream, almond milk, vanilla swerve granular, and your protein. Fold in your eggs and pour over your crust. Bake for 1 hour and 20 minutes, then shut off your oven and open the door and allow the cheesecake to sit in the oven for an additional oven before placing on the counter to cook to room temperature. Once cooled, refrigerate until you’re ready to serve. When you’re ready to serve it, prepare your topping! Melt your light butter and add your brown sugar swerve in a pan. Toss in your pecans and add in a splash of almond milk (1-2 tbsp) then take off the heat and let it thicken slightly before pouring overtop of your cheesecake.


NUTRITION:
For 16 slices -230 calories per slice; 12C/18F/7P

If you want larger slices they’ll be 460 per slice – 24C/36F/14P

This may seem like a lot, but considering one slice of pecan cheesecake from the Cheesecake Factory is 1330 calories it really isn’t bad at all!