Cinnamon Cheesecake Low Carb

Crust:
1½ c finely ground walnuts or pecans
2 tbsp. melted butter
½ tsp. cinnamon

Cheesecake:
2 lbs. cream cheese
4 eggs
¼ tsp. salt
½ Splenda for baking
¼ c sour cream
¼ c heavy cream
2 tbsp. vanilla extract
3 tbsp. water
2 tbsp. cinnamon

Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.


Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan.


In a food processor fitted with a metal blade process cream cheese until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, salt, vanilla extract, water and cinnamon. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.


Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.


Serving Size: Makes 16 servings

Number of Servings: 1

Recipe submitted by SparkPeople user G-NINE.