Low Carb Cheesecake

 

 

One of my favorite desserts, Cheesecake is pretty easy to make as a low carb treat.  I took my favorite Cheesecake recipe and replaced the crust and the sugar and the result turned out to be wonderful.  Smooth, creamy and tastes so great!

 

Here is a picture of my masterpiece.

 

Here is the recipe

 

Preheat oven to 350

 

Crust:

2 Cups Pecans (chopped fine)

1/3 Cup Melted Butter

1/4 Cup Swerve or any sweetener that can be baked and measures like sugar.

1/4 tsp. Salt

 

Mix Pecans, butter, swerve and salt till well combined.  Press mixture into the bottom of a Spring-form pan.

 

Filling:

3 8oz packages of Cream Cheese  - Softened - (I prefer Philadelphia brand but you can use anything you wish)

1 Cup Swerve Sweetener or any sweetener that can be baked and measures like sugar.

1/2 tsp. Salt

1 Tb. Vanilla

4 Eggs

 

Mix Cream Cheese, Salt and Vanilla till smooth.  (a mixer works best for this) Add Swerve and then add eggs one at a time.  Beat till smooth, 3 minutes. Pour mixture into pan and bake at 350 for 45 minutes or until center only jiggles slightly when moved.  Remove from oven and let stand 10 min. Make the Sour Cream Topping (below) while your cheesecake is standing. 

 

Turn up oven to 400 and  spoon Sour Cream topping onto top of the cheesecake.  Bake for 5 minutes at 400 and remove from oven.  Let cool and refrigerate overnight.

 

Sour Cream Topping:

2 Cups Sour Cream

2 Tb. Swerve Sweetener or any sweetener that can be baked and measures like sugar.

1 tsp. Vanilla

Mix sour cream with sweetener and vanilla. 

 

 

Enjoy!