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1 small package sugar-free Jell-o Instant vanilla pudding
6 large eggs, yolks broken
butter for greasing pan
How To Prepare:
This recipe has been changed slightly ( I added more toasted pecans and use vanilla pudding instead of butterscotch). It's the Butterscotch Pecan Cheesecake recipe from _The New Eat Yourself Thin Like I Did!_ Low carb cookbook By Nancy Moshier, RN. I really recommend her books.
Greese sides and bottom of a 9" springform pan heavily with butter. Add 1 tablespoon (or more to taste) Brown Sugar Twin to 3/4 cup of the pecans. Sprinkle 3/4 cup of toasted pecans/Brown Sugar Twin on to bottom and sides. Cover bottom and sides with foil on the outside to keep from seeping. Set Aside.
Beat cream cheese and butter in large mixing bowl with electric mixer till smooth and creamy. Set aside.
In medium mixing bowl whisk cream, vanilla, remaining Brown Sugar Twin, and pudding mix. Mixture will become stiff. Add this to cream cheese/butter, 1/4 at a time beating till smooth with each addition. Add eggs all at once on low speed, just till incorporated. **Do Not Over Mix** or cheesecake will be grainy instead of creamy.
Pour into prepared springform pan. Rap on countertop a few times to remove air bubbles. Sprinkle remaining pecans on top.
Bake @ 325 for 60-70 minutes or till just set. Turn off oven and leave inside for another hour. Take out and finish cooling to room temperature. Do Not Remove sides of pan until compltely cooled. Cover and refrigerate at least 6 hrs before serving. Keep refrigerated. Will get firmer as it chills.
Number of Servings:
Carbs per serving - include all nutritional information if known: