Sherrie's
Holiday Berries Cheesecake
Crust:
1
cup crushed pecans
1/4
cup Splenda
1/4 cup Maltitol Sweetener
1/2
stick melted butter
Mix
and press in deep Cheesecake pan.
Tip: Put your hand in a small zip lock bag to press with and the
crust won't stick to you hands!
Topping:
1
cup frozen Blackberries
1 cup DaVinci's Sugar Free Raspberry Syrup
2 tbsp Splenda
2 tbsp Maltitol Sweetener
Bring
ingredients to a boil and mash or puree the mixture with hand mixer.
Reduce heat and simmer for 30 minutes to reduce. Once
reduced strain through strainer to get just the juice and not the
seeds. Set aside.
Filling:
5
packages cream cheese
1
cup DaVinci's Sugar Free Syrup (I used Cookie Dough flavor)
1/4
cup Splenda
3/4
cup Maltitol Sweetener
1
tbsp vanilla extract
3
large eggs
Let
Cream cheese sit out of the fridge for about 30 minutes to come
to room temp.
Place
all in a food processor and blend until smooth. Pour
over curst and drizzle 1/4 of the topping over the cheesecake and
swirl with a knife or skewer. Bake @ 350 degrees until knife
comes out clean. After cooling to room temperature, pour the
remaining topping onto the top of the cheesecake. Refrigerate
before serving.
16
servings @ 3.87 carbs per serving (numbers are minus fiber)
| Nutritional
Information |
| source |
grams |
cals |
%total |
| Total: |
|
347 |
|
| Fat: |
34 |
306 |
88% |
| Sat: |
18 |
162 |
46% |
| Poly: |
11 |
99 |
28% |
| Mono: |
0 |
0 |
0% |
| Carbs: |
5 |
15 |
4% |
| Fiber: |
1.13 |
0 |
0% |
| Protein: |
7 |
28 |
8% |
| Alcohol: |
0 |
0 |
0% |
This recipe
was donated by Sherrie Engler at Headed-West.com
