Cheesecake with pecan crust - 5 carb - MBG

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 289.7
  • Total Fat: 30.3 g
  • Cholesterol: 161.4 mg
  • Sodium: 230.1 mg
  • Total Carbs: 4.8 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.3 g

View full nutritional breakdown of Cheesecake with pecan crust - 5 carb - MBG calories by ingredient
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Number of Servings: 12


    1 1/2 cup Pecan Meal
    5 tbsp. Kerrygold Irish Butter - melted
    1/2 tsp. Himalayan Pink Salt
    20 oz. Organic Cream Cheese
    3 large Egg, fresh, whole, raw
    3 egg yolk, fresh, whole, raw
    1 Tbsp. Simply Organic Vanilla Extract
    1 tsp. Almond Extract
    1 tsp. Stevia extract to taste


Line 10 inch spring form pan with parchment. Wrap outside of pan tightly with aluminum foil.
Blend pecan meal, salt, and melted butter together. Spread evenly and press to cover bottom of pan. Refrigerate to set while preparing filling.
Combine cream cheese, vanilla, almond, and stevia in mixing bowl. Beat on medium speed until fluffy. Add eggs and yolks, one at a time, beating on low speed until well combined.
Pour gently over crust, in springform pan. Smooth top. Set springform pan into a roasting pan. Carefully pour in hot water to reach 1 inch depth. Bake until just set in center, about 25 - 30 minutes.
Remove foil; Cool on rack for 30 minutes. Cover and chill. Remove sides of pan to slice and serve.

Serving Size: Makes 12 narrow (or 8 larger) slices

Number of Servings: 12

Recipe submitted by SparkPeople user CSMNETC.

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