Britt's Low Carb Cheesecake With Crust

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 1/2 cups ground pecans
• 2 tablespoons splenda sugar substitute
• 4 tablespoons melted butter
• 1 (4 ounce) package cream cheese (must be at room temp! or use tip below)
• 1 cup splenda sugar substitute
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 3 eggs

Recipe

• 1 for the crust: grind nuts in food processor to fine consistency.
• 2 place in bowl, add splenda, mix.
• 3 add melted butter and mix with spoon thoroughly until mixture is coated.
• 4 press crust mixture into bottom and sides of 9" springform pan, no need to grease pan!
• 5 make sure crust is pressed together well, then place in preheated oven at 350 for 10 minutes.
• 6 (at this point you can start the filling).
• 7 take out and let cool while you finish the filling!
• 8 cheesecake filling: (tip! instead of leaving cream cheese out all day to get to right temp, place in microwave for 1 min or so until soft!).
• 9 take all cream cheese and whip with mixer.
• 10 add splenda and mix well.
• 11 add vanilla, mix.
• 12 add cinnamon and mix.
• 13 start adding eggs one at a time mixing completely before adding the next egg.
• 14 by the time you have mixed in all eggs the consistency will seem runny, that's correct-- but make sure to scrape sides of bowl and mix again.
• 15 after completed, pour mixture into middle of crust (batter will level out) and press middle of batter with spoon to get the batter to sides of pancrust a bit.
• 16 place in preheated oven at 375 and bake for aprox 35-45 min-- look for edges to go brown and middle to set.
• 17 allow cheese cake to cool at room temp for about 2 hours before placing in fridge (otherwise, cooling to fast will cause cracking).
• 18 place in fridge uncovered 4 hours-- cheesecake is ready when the bottom of the pan is cold!