Low carb peanutbutter cheese cake

9 tbsp All Natural Peanut butter, No sugar, added creamy
16 oz Cheese--Philadelphia Cream Cheese 1/3 less fat
3 tsp Vanilla Extract
1 tsp Lemon Juice 'Real Lemon' 100% juice
8 serving Stevia in the Raw
5 serving Egg, whole, raw, fresh, SMALL - 38g per egg (by RD03875)

In a bowl prepare the peanut butter cookie crust by mixing 8 tbs peanut butter, 1 tsp vanilla, two eggs and half the stevia. Press mixture into the bottom of a pie tin or baking dish and bake for 10 minutes at 350. Remove from oven and let cool. While cooling the crust mix remaining tbs of peanut butter with cream cheese, lemon, remaining stevia, 2 tsp vanilla and remaining eggs. Pour into cooled crust. Bake at 350 degrees for 55 minutes or until center is almost firm but still a bit jiggly. Remove from oven, let cool and refrigerate for at least 4 hours prior to serving.

Serving Size: makes 10 small slices

Number of Servings: 10

Recipe submitted by SparkPeople user KELDRA211.