Vanilla Bean & Pecan Pumpkin Pie Layered Cheesecake

Made with PEScience Select protein. Grab your own tub and get 30% off from pescience.com with discount code "driven"

Entire Cake: 925 calories 146g protein, 53g carbs, 8g fat

Base Ingredients: 1 scoop Select vanilla protein (or other) 2 250g containers FF cream cheese 3/4 cup 0% greek yoghurt 1/2 cup splenda

Pumpkin pie layer additions: 3/4 cup pumpkin puree 2 tsp pumpkin pie spice 2 tsp cinnamon 1 tsp nutmeg

Optional: chopped pecans tossed into pumpkin pie layer.

Directions:

- pre-heat oven to 350

- Use a mixer to soften the cream cheese, mix in the greek yoghurt followed by the rest of the base ingredients.

-Pour a little over half half this mix into a cooking spray coated spring-form pan (this recipe amount works well in an 9" pan) or pyrex dish/cake pan.

-Add the pumpkin and spices to the mixing bowl and mix in well, scoop this on top of your vanilla base and smooth the top. Optionally add chopped nuts.

-Place in oven at 350 for 35-38 minutes.

-Remove from oven and let it sit out for 90 minutes.

-Transfer to a plate (this is where the spring-form pan helps a lot) then refrigerate at least 4 hours. Overnight is recommended.

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