Low-sugar Raspberry Cheesecake With Pecan Crust

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 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)
• 1/2 cup sour cream or 1/2 cup fage yogurt
• 1/2 cup splenda granular, sugar substitute (or a bit more if you want a sweeter cheesecake)
• 3 teaspoons vanilla extract
• 3 eggs
• 1/2 cup seedless sugar-free raspberry jam, melted

Recipe

• 1 preheat oven to 325°f 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.
• 2 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.).
• 3 spoon batter over the nut crust and spread around evenly with rubber scraper. drop warmed jam by spoonfuls around top of pie. swirl gently.
• 4 bake cheesecake 35-45 minutes, or until center feels firm to the touch. allow to cool, then chill several hours or overnight before serving.