Soften cream cheese in a large mixing bowl by pressing down with a spoon.
Add eggs and stevia and mix using an electric mixer.
Add the rest of the ingredients and continue mixing for 2-3min.
Pour in baking pan (6” pan works best) lined with parchment paper for best results.
Bake at 325° for 25min then turn down the oven to 200° and continue baking for an additional hour.
Let cool in fridge for 4-5 hours, add topping and destroy!
Pumpkin Cheesecake – I’m a pumpkin fanatic and this is one of my favorite cheesecakes. All you have to do is add a few extra ingredients. These are canned pumpkin puree (NOT pie mix), 1tsp cinnamon, ½ tsp nutmeg and ½ tsp pumpkin pie seasoning. This one is a staple in my house
Strawberry Cheesecake – To make this classic cheesecake simply substitute strawberry whey protein powder and serve with fresh strawberries or other fresh berries.
Chocolate Peanut Butter – For this cheesecake you want to use chocolate protein powder and add a tsp of 100% cocoa powder and a tsp of peanut butter. The trick is drizzling peanut butter over the top of a fresh slice of this cake.