Cheesecake filling:
8oz room temperature cream cheese
1/4 cup sour cream
1/4 cup sweetener of choice
2 eggs
2 TBS fresh lemon juice
1 TSP vanilla extract
Crust:
2-3 cups of pecans depending on how thick you want your crust (I use a blender to get a fine crumb)
2 TBS melted butter
3 TBS @flavorgod “chocolate donut” seasoning (if you don’t have this, you can use a tsp or so of cinnamon)
2 TBS sweetener of choice
1 TSP vanilla extract
Raspberry topping:
Smuckers brand sugar free raspberry preserves. I used 1/2 of the jar
How to:
Prepare crust by melting butter in a skillet and adding your pulverized pecans, @flavorgod chocolate donut seasoning, vanilla extract, and sweetener, toast up a for 2-3 minutes. Place mixture in baking vessels of choice and press down tightly to create crust. Set aside and let set for atleast an hour.
Prepare cheesecake mixture by creaming your cream cheese, and sweetener together, once combined, add eggs, sour cream, vanilla extract and lemon juice, mix well I used a hand mixer.
Pour mixture ontop of crust, by the spoonful add warmed up raspberry preserves and swirl with spoon, bake in oven for 20-25 minutes at 350 depending on your oven, remove let cool and refrigerate 2-4hours before serving. I baked using the water bath method to prevent cracking
Visit @ketogrowth on Instagram for more recipes.
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