Low Carb Marble Cheesecake
photo by Eway03
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 236.59 ml pecan halves, ground in food processor
- 14.79-29.58 ml butter, melted
- 4.92-14.78 ml brown Sugar Twin
- 3 (680.38 g) package cream cheese, softened
- 177.44-236.59 ml Splenda sugar substitute, plus
- 14.78 ml Splenda sugar substitute
- 4.92 ml vanilla extract
- 3 eggs
- 28.34 g unsweetened chocolate or 44.37 ml cocoa
directions
- Preaheat oven to 350 degrees.
- CRUST.
- Mix pecans, brown sugar twin and melted butter.
- Press onto the bottom of a 9" springform pan.
- Bake for 10-15 minutes.
- Remove from oven and set aside to cool.
- FILLING.
- Increase the oven temperature to 450 degrees.
- Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
- Add eggs, one at a time, mixing well after each addition.
- Blend chocolate into one cup of batter and add 3 teaspoons splenda.
- Layer the plain and chocolate batters over the prepared crust.
- Cut through the batters with a knife several times for a marbleing effect.
- Bake for 10 minutes.
- Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
- The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
- It is best if it chills longer.
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Reviews
-
I love it! Thank you Julie! I have been on Atkins and sugar free jello was getting old fast. Much appreciated!!! I used a mixture of almonds, pecans, and sugar free vanilla wafers for the crust, ( (slightly higher in carbs but, not by much) Delicious! I served it to those not on a sugar free diet and they couldn't tell.
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RECIPE SUBMITTED BY
Julie in TX
Amarillo, Texas