When you're craving something cinnamon and you want a filling, indulgent protein treat: Cinnamon Apple Protein Cheesecake! A warm, spiced twist on my Creamy Protein Cheesecake recipe.

a straight on view of a slice of cheesecake that has cinnamon apples in a layer between the crust and cheesecake, on top of the slice, and in front of the slice on a white plate — Cinnamon Apple Protein Cheesecake

I'm using my regular pie crust as a base, and topping it with fresh steamed apples sprinkled with cinnamon. Add a touch of cinnamon to the cheesecake batter and some more apples for a topping, and your Cinnamon Apple Protein Cheesecake is complete!

unbaked cheesecake in a springform pan that has foil around the bottom and in a pan of water (a water bath) on an oven rack — Cinnamon Apple Protein Cheesecake

If you like this recipe, check out my other protein cheesecake recipes!

Cinnamon Apple Protein Cheesecake

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Servings:

Calories: 275kcal

Author: Andréa Marchese

Ingredients

Crust

¼ cup almond butter (or any nut butter) 60g
3 tablespoons water 45ml
¼ cup vanilla rice protein powder 28g
¼ teaspoon ground cinnamon
1 pinch sea salt

Apple layer/topping

1 medium apple, peeled, cored, and steamed about 1 cup
¼ teaspoon ground cinnamon
2 tablespoons unsweetened applesauce 28g

Cheesecake

2 8oz packages Neufchâtel cheese (or cream cheese) 448g
8 packets stevia or other sweetener
4 large eggs, whole 200g
½ cup natural vanilla whey protein powder 48g
1 teaspoon vanilla extract 5ml
½ teaspoon ground cinnamon

Instructions

Preheat oven to 325F (163C).
Line the bottom of a 6" springform pan with parchment paper, and wrap the bottom of the pan in foil.
Rub coconut oil around the sides of the pan (or spray with cooking spray).
Make the crust by first mixing the almond butter and water until combined.
Mix in rice protein, cinnamon, and salt.
Press into the bottom of the springform, and set aside.
Chop the steamed apples, and sprinkle with cinnamon.
Lay about ⅓ of the apples over the crust. Mix the rest of the apples with the applesauce for the topping, and set aside.
Beat the Neufchâtel cheese and stevia until combined.
Add eggs and mix well.
Add yogurt and vanilla, and beat until smooth.
Add whey protein and cinnamon, and beat until smooth.
Pour batter over crust.
Place the springform in a water bath in the oven (put the springform in a larger pan with about 1 inch of water).
Bake at 325F (163C) for 30 minutes, then lower the oven to 200F (93C) and bake for 40-50 minutes more. The cake should be firm around the edges, but the center should be jiggly.
Remove from oven, and let cool at room temperature.
Refrigerate for several hours (cake will continue to set).
Top with apple mixture, and enjoy!

Nutrition

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