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Low Carb Cheesecake Recipe

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This recipe for Low Carb Cheesecake, by , is from Still Cooking.....After all these years!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Pearson

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 350 for 10 minutes.
Mix filling ingredients well, pour onto baked crust.
Smooth out the filling gently to form an even top.
Bake at 400 for 10 minutes, lower heat to 350 for 10 minutes, lower heat to 225 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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