Welcome to the LCF Recipe Room!
You can edit the recipes that you enter - as well as rate and give
reviews of other recipes. Log in with your bulletin board account
in order to add/review/print recipes.
Enjoy the 4,000+ Low Carb Recipes!!!
This is best served slightly warm. Best cheesecake I have ever had!
2 packages sweet 'n' low choc. wafers or 4-6 oz. sugar free chocolate bar
1-1 1/2 cups raw shelled pecans
2 Tablespoons Splenda (optional)
2 Tablespoons butter
4 (8 oz.) packages cream cheese, softened
1 1/2 cups Splenda
4 large eggs
2 teaspoons vanilla extract
1 (12-oz.) package sugar free choc. chips or 12 oz. sugar free choc. bar (finely chopped)
Sweetened whipped cream (optional)
How To Prepare:
1.In food processor or blender grind wafers into fine crumbs; dump into med. size bowl. Grind pecans to similar consistency; add to wafer crumbs. Stir in Splenda and butter and press into bottom and 1 1/2-inches up the sides of a 9-inch springform pan.
2.Bake at 350 degrees for 12-15 minutes. *Cool on wire rack.
3.Beat cream cheese with mixer on med. speed until light and fluffy; gradually add 1 1/2 cups Splenda, beating well. Add eggs, 1 at a time, beating just until yellow dissapears, stir in vanilla. (do not overmix.)
4.Pour half of batter into cooled crust; sprinkle with choc. chips to within 3/4-inch of edge. Pour in remaining batter, starting at outer edge and working toward center. Place cheesecake on baking sheet.
5.Bake at 350 degrees for 1 hour or until set. Cool for 1 hour on wire rack. Serve with sweetened whipped cream.
Number of Servings:
Carbs per serving - include all nutritional information if known:
10 grams of carbohydrates, 2 grams of fiber, 18 grams protein