low carb cheesecake with pecan crust
(3 ratings)
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...
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(3 ratings)
yield
serving(s)
prep time
30 Min
cook time
50 Min
Ingredients For low carb cheesecake with pecan crust
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2 pkgcream cheese (16 oz each)-room temperature
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1 ptsour cream-room temperature
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1 1/2 csplenda
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2 tspvanilla extract
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3eggs-room temperature
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1 tsplemon juice
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crust
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1/2 csplenda
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1 1/2 cchopped pecans
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1/4 cmelted butter
How To Make low carb cheesecake with pecan crust
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1Preheat oven to 325 degrees.
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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.
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3Mix together the cheesecake ingredients adding the eggs one at a time. Do not over beat.
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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.
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5Enjoy!!! Picture to follow...
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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