Low Carb Butter-Pecan Cheesecake
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Low Carb Butter-Pecan Cheesecake calories by ingredient
Introduction
Only 9 carbs per serving! Only 9 carbs per serving!Number of Servings: 12
Ingredients
-
For the pecan cookie crust:
Butter, unsalted, 0.5 cup
*Splenda, 0.5 cup
Vanilla whey protein powder, 0.75 cup
Pecans, 0.75 cup, chopped
Salt, 1 tsp
For the butterscotch filling:
Cream Cheese, 24 oz (or 3, 8 oz. packages)
*Splenda, 0.75 cup
Sour Cream, 0.75 cup
*butter flavoring, 2 tsp
Vanilla Extract, 1 tbsp
*Splenda Brown Sugar Blend, 1 tbsp
4 eggs
Tips
You will need a springform pan and an electric mixer.
Directions
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