Protein Eggnog Cheesecake

Ingredients:

Crust:

• 1 cup graham cracker crumbs
• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup or honey

Filling:

• 1 scoop High Whey Protein (Vanilla or Unflavored)
• 16 oz (2 cups) light cream cheese, softened
• 1 cup plain Greek yogurt
• 1/2 cup eggnog (regular or dairy-free)
• 1/4 cup sugar or sugar substitute
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 2 large eggs

Instructions:

Prepare the Crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, melted coconut oil, and maple syrup until combined. Press the mixture into the bottom of a 9-inch springform pan, pressing down to form an even layer. Bake for 8-10 minutes, then set aside to cool.

Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, eggnog, vanilla protein powder, sugar, vanilla extract, and nutmeg, mixing until fully incorporated. Add the eggs one at a time, mixing on low speed until just combined.

Bake the Cheesecake: Pour the filling over the crust, spreading evenly. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door, letting the cheesecake cool gradually for 1 hour.

Chill & Serve: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight, before serving. Garnish with an extra sprinkle of nutmeg or a dollop of whipped cream if desired.

This Protein Eggnog Cheesecake combines the nostalgic taste of eggnog with a creamy, protein-packed twist. Enjoy a slice with loved ones and savor the holiday cheer in every bite!