YIELD: 12 servings
INGREDIENTS:
PECAN COOKIE CRUST
- 1 stick butter, softened
- 1/2 cup Splenda
- 3/4 cups vanilla-flavored whey protein powder
- 3/4 cups chopped pecans
- 1/2 teaspoon salt
BUTTERSCOTCH FILLING
- 3 packages (8 ounces each) cream cheese, softened
- 3/4 cup Splenda
- 3/4 cup sour cream
- 2 teaspoons butter flavoring
- 1 tablespoon vanilla extract
- 1 tablespoon blackstrap molasses
- 4 eggs
INSTRUCTIONS:
- Preheat the oven to 325°F.
- In a bowl, beat together the butter and Splenda until light and creamy. Mix in the protein powder, pecans, and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, covering the seam at the bottom.
- Bake the crust for 12 to 15 minutes, or until lightly golden. Set it aside to cool while preparing the filling.
- In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add the Splenda, sour cream, butter flavoring, vanilla, and molasses. Beat in the eggs one at a time until the mixture is smooth and creamy.
- Pour the filling into the crust. Place the cake in the oven and position a pie pan of water on the rack below it or on the floor of the oven. Bake for 1 hour.
- Allow the cake to cool in the pan on a wire rack. Once cooled, refrigerate the cake until well chilled before serving.
PER SERVING:
- 9 grams of carbohydrates and 1 gram of fiber, for a total of 8 grams of usable carbs and 18 grams of protein. (Analysis includes crust.)
