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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Toasted Pecan Swirl Chocolate Cheesecake
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Ingredients:- 6 oz (1 1/2 cups) pecan halves, chopped
- 18 packets Splenda, divided
- 2 tablespoons butter, softened
- 1 envelope unflavored gelatin
- 1 cup cold water, divided
- 2 packages (8 oz each) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 oz unsweetened chocolate, melted and cooled
- Fresh berries and pecans [optional]
Preheat oven to 400°F.
Butter 9" springform pan. In medium bowl, combine
pecans, 6 packets Splenda and butter. With hands, press pecan mixture into
bottom and 1" up sides of pan. Bake until golden — 10 minutes. Let cool
completely.
In small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1
minute. Stir over low heat until gelatin is dissolved. With mixture on
high speed beat cream cheese and remaining Splenda until smooth. Reduce speed
to low; gradually beat in gelatin mixture and remaining cold water until
smooth. Reserve 1 cup cream cheese mixture. Pour remaining cream cheese
mixture into crust. Place reserved cream cheese mixture back in mixing
bowl. With mixer on low, gradually beat chocolate into cheese mixture.
Dollop chocolate mixture on top of cheesecake; swirl with knife. Chill 3
hours. Garnish with berries and pecans, if desired.
Makes 8 servings — 6 net grams of carbohydrate per serving.
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