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Categories:Viewed: 136 - Published at: 5 years ago
Ingredients
- 1 cup pecans, ground in food processor
- butter, to rub on pie plate
- 24 ounces light cream cheese, at room temperature (3 pkg 8oz each)
- 12 cup sour cream or 12 cup fage yogurt
- 12 cup Splenda granular, sugar substitute (or a bit more if you want a sweeter cheesecake)
- 3 teaspoons vanilla extract
- 3 eggs
- 12 cup seedless sugar-free raspberry jam, melted
Method
- Preheat oven to 325F Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a chunky.
- Rub 9-inch deep pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.
- Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth.
- (It's important that the cream cheese is at room temperature or this will be very difficult.
- ).
- Spoon batter over the nut crust and spread around evenly with rubber scraper.
- Drop warmed jam by spoonfuls around top of pie.
- Swirl gently.
- Bake cheesecake 35-45 minutes, or until center feels firm to the touch.
- Allow to cool, then chill several hours or overnight before serving.
