low carb cheesecake with pecan crust
I FINALLY found this amazing recipe. I got it from a friend when I lived in Hilton Head, SC. Jason lost over 100 pounds on his low carb venture and was ALWAYS coming up with incredible low carb, sugar free recipes. I am so glad that I found this. It's in the oven as I type. It's my Valentine treat for my family(well me too). If you try this I hope you enjoy it as much as we do. ******My cheesecake was done after 70 minutes but all ovens are different...AFTER 60 minutes I took the cheesecake out of the waterbath and put it back in the oven for the last 10 minutes, keeping the foil on. Let it cool before removing from the pan...
prep time
30 Min
cook time
50 Min
method
---
yield
you decide
Ingredients
- 2 packages cream cheese (16 oz each)-room temperature
- 1 pint sour cream-room temperature
- 1 1/2 cups splenda
- 2 teaspoons vanilla extract
- 3 - eggs-room temperature
- 1 teaspoon lemon juice
- - crust
- 1/2 cup splenda
- 1 1/2 cups chopped pecans
- 1/4 cup melted butter
How To Make low carb cheesecake with pecan crust
-
Step 1Preheat oven to 325 degrees.
-
Step 2Spray a springform pan with a non stick spray. Combine and press the CRUST ingredients into the bottom and sides of the spring form pan. Wrap the bottom of the pan with foil.
-
Step 3Mix together the cheesecake ingredients adding the eggs one at a time. Do not over beat.
-
Step 4Add the cheesecake mixture to the crust. Put in a water bath and bake for at least 50 minutes. You will need to check the cheesecake after 50 minutes to see if it is done.
-
Step 5Enjoy!!! Picture to follow...
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes