Coffee Cheesecake
There might actually be something better than coffee if you can believe it — a slice of this rich, creamy Coffee Cheesecake.
Ingredients
- Aluminum foil
- Nonstick cooking spray
- 8 Graham cracker sheets, crushed
- 2 Tbsp. unsalted butter (organic grass-fed, if possible), melted
- 8 oz. / 230 g reduced-fat cream cheese, softened
- 2 scoops Café Latte Shakeology
- 3 large eggs
- ¼ cup / 35 g pure coconut sugar
- ¼ cup / 60 g reduced-fat (2%) plain Greek yogurt
- 1 tsp. pure vanilla extract
- 2 Tbsp. shaved dark chocolate
Instructions
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Preheat oven to 350° F (180 °C). Wrap the outside of an 8-inch (20-cm) spring-form pan in aluminum foil several times, to ensure all seams are covered. Lightly coat the inside of pan with spray.
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Add Graham crackers and butter to a food processor; cover. Process on high until combined. Press Graham cracker mixture into bottom of pan.
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Bake for 10 minutes. Remove from oven. Reduce heat to 325° F (165 °C).
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While crust bakes, add cream cheese, Shakeology, eggs, coconut sugar, yogurt, and extract to a medium mixing bowl; beat until combined.
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Spread cream cheese mixture over crust. Place spring-form pan inside of a roasting pan; pour hot water into roasting pan so it reaches approximately 1 inch (2½ cm) up side of spring-form pan. Place roasting pan in oven.
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Bake for 45 to 50 minutes, or until cheesecake looks set everywhere but the very middle (a small shake of the pan should result in a slight wobble in the middle of the cheesecake).
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Remove roasting pan from oven. Let cheesecake cool completely in roasting pan. Cover spring-form pan with aluminum foil. Refrigerate for at least 6 hours.
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Garnish with chocolate. Slice into 8 equal pieces. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.
Recipe Notes
Protein Power (P), Vegetarian (VG)
The Nutrition Facts box below provides estimated nutritional information for this recipe.*
* Total Sugar 12 g, Added Sugar 7 g