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Cheesecake with Pecan Crust
Recipe By: Laurene Young
Categories: Desserts
Pecan Crust
1 cup pecans
1/4 cup butter
Filling
24 ounces cream cheese
3 eggs
1 tablespoon lemon juice
1 tablespoon cornstarch
1/2 cup Splenda
Crust: combine butter and pecans and Bake at 400 for 5 minutes.
Combine cream cheese with Splenda and press through sieve. Beat
egg yolks and add lemon juice and cornstarch to cream cheese.
Beat egg whites stiff and add to cream cheese mixture. Pour into crust.
Bake at 350 for 25 minutes.
3733 Calories; 369g Fat (85.9% calories from fat); 77g Protein;
60g Carbohydrate; 8g Dietary Fiber; 1432mg Cholesterol; 2647mg Sodium |
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