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Low Carb Cheesecake Recipe

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This recipe for Low Carb Cheesecake is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1 1/2 cup crushed pecans
1/4 cup Splenda
1/2 tsp salt
3 tsp cinnamon
1/2 cup melted butter

Filling:
3 8oz cream cheese packs (full fat)
4 eggs
1 1/3 cup Splenda
2 tsp vanilla
2/3 cup sour cream
1 tsp lemon juice
Directions:
Directions:
Soften the cream cheese before beginning.
Mix crust ingredients in mixing bowl and pour into cake/pie dish (glass works well)
Bake crust at 350º for 10 minutes.
Mix filling ingredients well, pour onto baked crust.
Smooth out the filling gently to form an even top.
Bake at 400º for 10 minutes, lower heat to 350º for 10 minutes, lower heat to 225º for 60 minutes.
Let it cool then chill in the fridge for at least 4-6 hours, overnight is best.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have also added PB2 (powdered peanut butter) to the mix for a nice variation as well as cocoa powder for chocolate cheese cake.

 

 

 

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