Ingredients:
2 1/2 cups ground pecans
2 tablespoons Splenda sugar substitute
4 tablespoons melted butter
1 (4 ounce) packages 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
Directions:
For the crust: Grind nuts in food processor to fine consistency.
Place in bowl, add splenda, mix.
Add melted butter and mix with spoon thoroughly until mixture is coated.
Press crust mixture into bottom and sides of 9″ springform pan, NO need to grease pan!
Make sure crust is pressed together well, then place in preheated oven at 350 for 10 minutes.
(at this point you can start the filling).
Take out and let cool while you finish the filling!
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!).
Take all cream cheese and whip with mixer.
Add splenda and mix well.
Add vanilla, mix.
Add cinnamon and mix.
Start adding eggs one at a time mixing completely before adding the next egg.
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.
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.
Place in preheated oven at 375 and bake for aprox 35-45 min– look for edges to go brown and middle to set.
Allow cheese cake to cool at room temp for about 2 hours before placing in fridge (otherwise, cooling to fast will cause cracking).
Place in fridge uncovered 4 hours– Cheesecake is ready when the bottom of the pan is cold!
Servings: 12
Time preparation: 20 min.
Time total: 70 min.