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Low Carb Butter Pecan Cheesecake

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Submitted by: tbarnas1723081

 

This healthier version of a favorite dessert is a great option.
 

Ingredients

  • Topping and Crust
  • 3 cups chopped pecans
  • 1/2 cup or 1 stick salted sweet cream butter
  • 1/2 tsp salt
  • 6 tbsp Splenda
  • 3 blocks cream cheese
  • 1 1/2 cups Splenda
  • 3 eggs
  • 1 pint sour cream
  • 2 tsp vanilla nut butter extract or butter pecan extract

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Method

Preheat oven to 325 degrees. In food processor, finely crush pecans. In medium to large saucepan, melt butter on med-low heat, being cautious not to burn the butter, stir in salt and Splenda until dissolved. Add pecans and blend all ingredients together and cook over low heat for about 5 minutes to bring out the flavor of the nuts. Turn off heat and set aside. Let all cool ingredients become room temperature. Soften the cream cheese in a large mixing bowl and then whip on medium speed with electric mixer until cream cheese is creamy. Slowly blend in Splenda. Beat in eggs one at a time, using a spoon to scrape sides and bottom of bowl. Finally blend in sour cream and extract flavoring. Do not over beat or cracks will form when cheesecake bakes. Coat evenly the bottom of a medium to large nonstick spring form pan with half of the sauteed pecans. Pour cheesecake filling over the crust and bake in oven at 325 degrees for 1 hour. Then, pull rack out of oven and place remaining pecans on cheesecake as topping and continue baking an additional 15 minutes. Cheesecake will be very jiggly, that's ok. Cool for about thirty minutes and refrigerate overnight. Cheesecake will firm up once chilled. After done chilling, remove sides of springform pan and serve.

 

Notes:

 

Number of Servings: 16

 

Submitted by: tbarnas1723081 ()

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