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High Protein Cinnamon Sugar Cheesecake - A Cozy, Lighter Take on a Classic

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 1/2 cups (150 g) cinnamon graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (56 g) unsalted butter, melted
  • 1–2 tablespoons milk, as needed (optional, for packing)
  • For the filling: 16 oz (450 g) light cream cheese, softened
  • 1 cup (240 g) plain nonfat Greek yogurt
  • 2 large eggs, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1/3 cup (35 g) vanilla whey protein powder
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon fine sea salt
  • For the cinnamon sugar topping: 2 tablespoons granulated sugar (or 1 tablespoon sugar + 1 tablespoon granular sweetener)
  • 1 teaspoon ground cinnamon
  • Optional garnish: Nonfat Greek yogurt or light whipped topping, a dusting of cinnamon, or a drizzle of light maple syrup.

Method
 

  1. Prep the pan: Heat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
  2. Make the crust: Stir graham crumbs, brown sugar, and cinnamon. Add melted butter and mix until the texture resembles wet sand. If it looks dry, add milk 1 teaspoon at a time.
  3. Pack and par-bake: Press the mixture firmly into the bottom and 1 inch up the sides. Bake for 8 minutes. Set aside to cool slightly.
  4. Beat the base: In a large bowl, beat cream cheese until smooth, about 1 minute. Add sugar and salt; beat again until creamy, scraping the bowl as needed.
  5. Add yogurt and flavor: Mix in Greek yogurt, vanilla, and cinnamon until just combined.
  6. Blend in protein powder: Sprinkle in whey protein. Mix on low until incorporated. Avoid overmixing to keep air out.
  7. Finish with eggs: Add eggs one at a time, mixing on low until barely combined. Stop as soon as the batter looks uniform.
  8. Fill and smooth: Pour batter into the crust and smooth the top with an offset spatula.
  9. Bake gently: Bake at 325°F (165°C) for 35–45 minutes. The edges should be set, and the center should jiggle like Jell-O, not slosh. If your oven runs hot, tent loosely with foil at the 30-minute mark.
  10. Crack the door: Turn the oven off, crack the oven door, and let the cheesecake rest inside for 45–60 minutes. This gradual cool helps prevent cracks.
  11. Chill completely: Remove, run a thin knife around the edge, and cool to room temperature. Cover and refrigerate at least 6 hours, preferably overnight.
  12. Add cinnamon sugar: Mix sugar and cinnamon. Right before serving, sprinkle generously over the top for a crisp, sparkly finish.
  13. Slice smart: Warm a sharp knife under hot water, wipe dry, and slice. Clean the knife between cuts for neat edges.