1/4C56g Light Butter, I used Land O' Lakes with canola
Pumpkin Spice Cheesecake
4ozFat Free Cream Cheese
1/2C113g Vanilla Fat Free Greek Yogurt
1C240g Canned Pumpkin
3scoops84g Protein Powder, I used Bowmar Nutrition Pumpkin Spice Protein
Instructions
Preheat an oven to 400F and line an 8x8 baking dish with a strip of parchment paper (optional to make removing from the dish easier).
Mix the crust ingredients in a bowl and spread the mixture into a thin layer on the bottom of the baking dish.
Bake for 12-15 minutes or until the crust begins to turn golden brown.
Mix the cheesecake ingredients together until smooth. IMPORTANT: Let the crust cool for at least 10 minutes before adding the cheesecake mixture to avoid a soggy crust.
Reduce the heat to 350F and bake for 23-25 minutes or until the center is mostly set, unlike a traditional cheesecake.
Cool and refrigerate to let the cheesecake set (3-4 hours but overnight is best) before cutting into 16 squares or however many bars you'd like.
Notes
Each serving has 2 Smart Points.
Full macros in case you'd like to cut into larger bars: 1,440 calories, 112g protein, 64g carbs, 80g fat
Macros for an all purpose flour crust: 1,195 calories, 102g protein, 116g carbs, 30g fat