CARAMEL PECAN CHEESECAKE
(MACRO-VERIFIED)
Protein
26G
Calories
240
Prep Time
20M
Bake Time
50M
Indulge in this decadent caramel pecan cheesecake that's loaded with 26 grams of high-quality protein per serving, making it the perfect treat to support your active lifestyle. With its rich, creamy texture paired with a satisfying crunch from toasted pecans, each bite offers a delightful balance of smooth sweetness and nutty depth. The luscious caramel swirl adds a luscious, velvety sweetness that will leave your taste buds craving more, while the nutty undertones provide a hearty, satisfying finish. This cheesecake isn’t just a dessert; it’s a versatile option for post-workout recovery or a nutritious snack that fuels your day. Thanks to its high protein content and balanced macros, it’s ideal for those looking to maintain muscle while satisfying their sweet tooth. The recipe can easily be made gluten-free by using a gluten-free crust, and vegan variations are possible with plant-based cream cheeses and caramel alternatives. For best results, chill the cheesecake thoroughly to achieve a smooth, firm consistency, and consider topping it with extra pecans or a drizzle of caramel for an extra indulgent touch. Whether served after a workout or as a weekend treat, this cheesecake proves that you don’t have to compromise on flavor or nutrition. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 cheesecake
Amount per serving
Calories
240
Total Fat 14g
18%
Total Carbohydrate 15g
5%
Dietary Fiber 2g
7%
Total Sugars 7g
Protein 26g
52%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat your oven to 160°C (325°F).
Create a crust with almond flour and press it into a springform pan.
Beat cream cheese until smooth. Mix in Greek yogurt, whey protein, and eggs.
Pour filling into the crust. Swirl in the caramel sauce and sprinkle with pecans.
Bake for 50 minutes until the center is almost set.
Cool completely, then chill. Drizzle with more caramel sauce before serving.
TROUBLESHOOTING
My cheesecakes are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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