High Protein Caramel Cheesecake
Indulge guilt-free with this irresistibly creamy High Protein Caramel Cheesecake! Featuring a buttery graham cracker crust and a luxurious filling made with Greek yogurt, cream cheese, and a generous boost of vanilla protein powder, this dessert is as wholesome as it is decadent. Topped with a luscious layer of caramel sauce and a sprinkle of sea salt, it strikes the perfect balance of sweet and savory. Ideal for satisfying your sweet tooth while keeping your protein intake on track, this cheesecake is a game-changer for fitness enthusiasts and dessert lovers alike. With just 20 minutes of prep time and simple directions, it's an easy yet impressive treat perfect for any occasion. Serve it chilled and savor every protein-packed bite!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 0.25 cups unsalted butter
- 2 tablespoons light brown sugar
- 16 ounces cream cheese, softened
- 1 cup Greek yogurt
- 2 scoops vanilla protein powder
- 3 large eggs
- 0.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 0.33 cups caramel sauce
- 0.5 teaspoons sea salt
Instructions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or line the bottom with parchment paper.
In a medium bowl, combine graham cracker crumbs, melted butter, and light brown sugar. Mix until the mixture resembles wet sand.
Press the crumb mixture into the bottom of the prepared springform pan. Use the back of a spoon or the bottom of a measuring cup to press it evenly. Set aside.
In a large mixing bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy.
Add Greek yogurt and vanilla protein powder to the cream cheese mixture. Blend until fully incorporated.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Pour the cheesecake filling over the crust in the springform pan, spreading it evenly.
Place the springform pan on a baking sheet to catch any leakage, and bake in the preheated oven for 50-60 minutes, or until the center appears set and jiggles slightly when gently shaken.
Remove the cheesecake from the oven, and let it cool to room temperature.
Once cooled, spread caramel sauce over the top of the cheesecake, and sprinkle with sea salt.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, carefully run a knife around the edge of the cheesecake, and release the springform pan.
Slice into 12 servings and serve chilled. Enjoy your high-protein caramel cheesecake!
Nutrition Facts
Calories |
3994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.1 g | 296% | |
| Saturated Fat | 127.6 g | 638% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 4709 mg | 205% | |
| Total Carbohydrate | 357.4 g | 130% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 246.5 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1274 mg | 98% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1589 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
