- Servings: 8-10
Ingredients:
| 2× 8oz pkgs | Cream Cheese |
| 3 | Eggs |
| 1 cup | Sour Cream |
| ⅓ cup | Splenda |
| ½ cup | Monin Sugar Free Caramel Syrup |
| Crust: | |
| 1 cup | Pecans |
| 1 Tbsp | Soy Flour or Low Carb Bake Mix |
| 1 Tbsp | Splenda |
| 1 Tbsp | Butter, melted |
| Topping: | |
| 3 | Atkins Endulgence Chocolate Bars |
| 2 Tbsp | Half & Half or Heavy Cream |
Directions:
Pulse pecans in food processor until very fine. Combine other crust ingredients and pat in the bottom of an 8" spring-form pan. Bake on 350 for 8 min and remove.
For the filling, beat the cream cheese, Splenda and syrup until smooth. Add eggs one at a time until well blended. Stir in sour cream and fill spring-form pan. Bake at 325 for 40 min or until set. Melt topping and put on cheesecake after it comes out of the oven. Refrigerate until chilled.
Helpful Tips:
I am guessing that this recipe has about 5-7 net carbs per serving based on the ingredients used. Hope you enjoy!
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