LOW CARB MARBLE CHEESECAKE
This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!
Provided by Julie in TX
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preaheat oven to 350 degrees.
- CRUST.
- Mix pecans, brown sugar twin and melted butter.
- Press onto the bottom of a 9" springform pan.
- Bake for 10-15 minutes.
- Remove from oven and set aside to cool.
- 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.
- Blend chocolate into one cup of batter and add 3 teaspoons splenda.
- Layer the plain and chocolate batters over the prepared crust.
- Cut through the batters with a knife several times for a marbleing effect.
- 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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