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Recipe makes 12 Servings
(Calories: 294)
@ 2.3 NET carbs,
29.1 fat, 6.9 protein

This is
not the actual photo of the dish.
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Ingredients:
- 1 cup pecan halves,
ground in food processor
- 1-2 T butter, melted
- 1-3 t brown Sugar
Twin
- 3 (8 ozs) packages
cream cheese, softened
- 3/4-1 cup Splenda
sugar substitute, plus
- 3 t Splenda sugar
substitute
- 1 t vanilla extract
- 3 egg
- 1 oz unsweetened
chocolate or 3 T cocoa
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Directions:
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Preheat oven
to 350 degrees.
-
For CRUST,
mix pecans, brown sugar twin and melted butter.
-
Press onto
the bottom of a 9" spring form pan.
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Bake for
10-15 minutes. Remove from oven and set aside to cool.
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For
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.
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Blend
chocolate into one cup of batter and add 3 teaspoons
splenda.
-
Layer the
plain and chocolate batters over the prepared crust.
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Cut through
the batters with a knife several times for a marbling
effect.
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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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