Low Carb Marble Cheesecake
At a Glance
- Total
- 1 hr 20 min
- Servings
- 12.00 serving(s)
Categories
- Dessert
- Baked
Dietary
- Low-carb
- Low Carb
Allergens
- Tree nuts
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Low Carb Marble Cheesecake brings together 1 cup pecan halves, ground in food processor, 1 -2 tablespoon butter, melted, 1 -3 teaspoon brown Sugar Twin in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 12 servings.
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Equipment
Food processor, 9-inch springform pan, mixing bowl, electric mixer, knife, oven, refrigerator
Ingredients
- 1 cup pecan halves, ground in food processor
- 1 -2 tablespoon butter, melted
- 1 -3 teaspoon brown Sugar Twin
- 3 (8 ounce) packages cream cheese, softened
- 3/4-1 cup Splenda sugar substitute, plus
- 3 teaspoons Splenda sugar substitute
- 1 teaspoon vanilla extract
- 3 eggs
- 1 ounce unsweetened chocolate or 3 tablespoons cocoa
Instructions
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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