Ingredients
Scale
- 2 cups low-fat cottage cheese (small curd works best)
- 1/2 cup plain non-fat Greek yogurt
- 2 large eggs
- 1/2 cup granulated stevia or monk fruit sweetener
- 1 scoop vanilla whey protein powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- For the Crust: 1 cup graham cracker crumbs (or almond flour for low carb) mixed with 2 tbsp melted butter
- For the Apple Topping: 2 medium Honeycrisp apples (diced), 1 tbsp maple syrup, 1/2 tsp cinnamon, and a pinch of sea salt
Instructions
- Step 1: Prepare the Crust and Oven Preheat your oven to 350°F (175°C). Lightly grease a 7-inch or 8-inch springform pan with non-stick spray. In a small bowl, combine your graham cracker crumbs (or almond flour) with the melted butter. Press the mixture firmly into the bottom of the pan to create an even layer. Bake the crust for 8 minutes until it is lightly golden, then set it aside to cool while you prepare the filling.
- Step 2: Blend the Cheesecake Filling Place the cottage cheese, Greek yogurt, eggs, sweetener, vanilla protein powder, vanilla extract, and cinnamon into a high-speed blender or food processor. Blend on high for 60 to 90 seconds until the mixture is completely smooth and no lumps remain. This step is crucial for achieving that authentic cheesecake texture. Pour the smooth batter over the pre-baked crust.
- Step 3: Bake the Cheesecake Place the pan in the center of the oven. Bake for 35 to 45 minutes. The edges should be set and slightly golden, but the center should still have a slight jiggle when you move the pan. Do not overbake, as this can cause the cheesecake to crack. Turn off the oven and crack the door open, letting the cheesecake sit inside for 15 minutes to cool slowly.
- Step 4: Prepare the Caramel Apple Topping While the cheesecake cools, place the diced apples, maple syrup, cinnamon, and salt in a small saucepan over medium heat. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender and the liquid has thickened into a caramel-like glaze. If the mixture is too thick, add a teaspoon of water to loosen it up. Remove from heat and let the apples cool slightly.
- Step 5: Assemble and Chill Once the cheesecake has reached room temperature, spread the warm caramel apple topping evenly over the top. For the best results, refrigerate the cheesecake for at least 3-4 hours (or overnight) before slicing. This allows the protein and fats to set firmly, creating the perfect creamy bite. Slice into 8 wedges and enjoy your high-protein fall treat!
- Cook Time: 60 minutes