Served as dessert. Non-vegetarian dish.

For the crust

1 1/2 cups Almonds

1/3 cup Vanilla Protein Powder

4 Tablespoons of melted Butter

1 Tablespoon Cinnamon

1 Tablespoon Nutmeg

3 Tablespoons Splenda Sugar Substitute

For the Cheesecake

3 packages Cream Cheese, softened

1 cup Splenda Sugar Substitute

3/4 cup Sour Cream

1 Tablespoon Vanilla

4 Eggs

FOR THE CRUST:- Pre-heat oven to 350 degrees. Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture. Add 1/3 cup of vanilla flavored whey protein powder. Add 4 tablespoons of melted butter. Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg. Add about 3 tablespoons of Splenda and blend. Spray pie dish with non-stick spray and pour in mixture. Use your hands to make the crust. Cook for 12- 15 minutes. Let cool. FOR THE CHEESECAKE:- Heat oven to 325. Put cream cheese in a large bowl and mix until smooth. Beat in Splenda and sour cream and mix well. Beat in vanilla. Beat in eggs one at a time. Beat until very smooth, NO lumps. Pour into crust and put in oven with a pan of water on the lower rack. Bake 1 hour. Chill before eating.

Preparation time: 45 minutes

Cooking time: 1 3/4 hours

Serves: 12

You may also be interested in ...