Protein Cheesecake that tastes AMAZING!!!!

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  • Melionfire
    Melionfire Posts: 343 Member
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    Omg bumping for later!! Thanks!!!
  • tracyowens22
    tracyowens22 Posts: 49 Member
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    Next question....how big is your scoop for your protein? I wanna try this with my protein but need to be able to compare scoop sizes so it's accurate. Thanks :)
  • kdsp2911
    kdsp2911 Posts: 170 Member
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    :happy:
  • Huffdogg
    Huffdogg Posts: 1,934 Member
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    protip: casein is easier to cook with than whey if you have access to it.
  • emilyc85
    emilyc85 Posts: 450 Member
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    This does sound good! I LOVE cheesecake too! All I have if chocolate protein powder, but I will keep an eye out for casein! I have never heard of that, I think some research is in order :D
  • WarriorReady
    WarriorReady Posts: 571 Member
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    Thanks for sharing! Yummo!! :flowerforyou:
  • travlinjess
    travlinjess Posts: 243 Member
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    Bookmarking for later. Sounds yum!
  • LaviMc
    LaviMc Posts: 355 Member
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    Sounds awesome!
  • allisonrinkel
    allisonrinkel Posts: 224 Member
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    WOW, you are so awesome for sharing!!!!!!!!!
  • sedale268
    sedale268 Posts: 1 Member
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    Need to try this
  • lydiaannepage
    lydiaannepage Posts: 172 Member
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    bumpppppppp
  • tzig00
    tzig00 Posts: 875 Member
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    bump. yum!
  • 130annie
    130annie Posts: 339 Member
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    Thanks for this...
  • NGFive
    NGFive Posts: 125 Member
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    I am definintely going to make this one. Thank you!!!
  • FitNurseLex
    FitNurseLex Posts: 66 Member
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    MUST TRY!
  • Huffdogg
    Huffdogg Posts: 1,934 Member
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    This does sound good! I LOVE cheesecake too! All I have if chocolate protein powder, but I will keep an eye out for casein! I have never heard of that, I think some research is in order :D

    Casein is a protein type, not a flavor. It's less affected by cooking than whey is.
  • blondy33
    blondy33 Posts: 3
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    I made a crustless pumpking cheesecake for thanksgiving and it was fantastic and so easy to make!!

    2 pkgs light cream cheese (not FF)
    1/2 cup Splenda or Stevia
    1/2 tsp vanilla
    2 eggs
    1/2 cup canned pumpkin puree
    1/2 tsp cinamon
    1/4 tsp nutmeg
    1/4 tsp cloves
    Cream/Beat first 4 ingredients until smooth. Add 1 cup of mixture to bottom of 9" glass pie pan or crockery baking dish which has been sprayed very lightly with non-stick spray. (I sprayed my dish too much and had a hard time getting the first layer spread evenly. Next time I would put a very thin layer of chopped pecans over the nonstick spray.)

    .
    Add pumpkin and spices to remaining mixture and cream. Pour on top and spread over first layer.
    Bake at 325 for 35-45 minutes. Chill for several hours before serving.
    Sorry I do not have nutritional information
  • marie_2454
    marie_2454 Posts: 881 Member
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    Bump! Thanks for the recipe!
  • honeysprinkles
    honeysprinkles Posts: 1,757 Member
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    that sounds pretty good! I don't really like the taste of fat free cream cheese, can you taste it when it's done or is it kind of covered up by the other ingredients?
  • annekka
    annekka Posts: 517 Member
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    I only have chocolate whey powder, wonder how it may turn out....may have to experiment, I think I can find fat free cream cheese.

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