Pumpkin Protein Cheesecake

62g (2 scoops) PeScience Snickerdoodle protein
​(or vanilla protein plus 1tbsp cinnamon)
2 eggs
16 oz FF cream cheese
15oz can pumpkin purée
3 packs sweetener (I used Splenda)
1 tsp vanilla
1.5 tsp pumpkin pie spice
1 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
150g Fage 2% Greek yogurt plain
150g Dannon Light and fit vanilla Greek yogurt

Preheat oven to 325. In large mixing bowl, combine all ingredients until smooth. Line 8 or 9" round pan with parchment paper and pour batter into pan. Bake at 325 for 30 min then reduce heat to 220 and continue baking for 55-60min. Remove from oven and let cool. Once cool cover in plastic wrap and refrigerate for several hours (overnight is best).  Makes 10 servings.

Macros: 120 calories 10g carbs | 2g fat | 15.6g protein

---