Low Carb Butter-Pecan Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
For the pecan cookie crust:Butter, unsalted, 0.5 cup*Splenda, 0.5 cupVanilla whey protein powder, 0.75 cupPecans, 0.75 cup, choppedSalt, 1 tspFor the butterscotch filling:Cream Cheese, 24 oz (or 3, 8 oz. packages)*Splenda, 0.75 cupSour Cream, 0.75 cup*butter flavoring, 2 tspVanilla Extract, 1 tbsp*Splenda Brown Sugar Blend, 1 tbsp4 eggs
Preheat the oven to 325 degrees.
The crust:
Beat the butter and Splenda together until light and creamy. Then beat in the protein powder, pecans and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom. Bake for 12 to 15 minutes until lightly golden. Set aside to cool while you make the filling.
The filling:
In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Next, beat in the Splenda and the sour cream and mix well. Beat in the butter flavoring, vanilla, and brown sugar; add the eggs one by one, beating until very smooth and creamy. Pour the mixture into the crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven. Bake for 1 hour.
Cool in the pan on a wire rack. Chill well before serving.
Serving Size: 12 servings
The crust:
Beat the butter and Splenda together until light and creamy. Then beat in the protein powder, pecans and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom. Bake for 12 to 15 minutes until lightly golden. Set aside to cool while you make the filling.
The filling:
In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Next, beat in the Splenda and the sour cream and mix well. Beat in the butter flavoring, vanilla, and brown sugar; add the eggs one by one, beating until very smooth and creamy. Pour the mixture into the crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven. Bake for 1 hour.
Cool in the pan on a wire rack. Chill well before serving.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 407.6
- Total Fat: 37.6 g
- Cholesterol: 151.1 mg
- Sodium: 425.4 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.7 g
- Protein: 10.9 g
Member Reviews