- Servings: 8-10
|2× 8oz pkgs||Cream Cheese|
|1 cup||Sour Cream|
|½ cup||Monin Sugar Free Caramel Syrup|
|1 Tbsp||Soy Flour or Low Carb Bake Mix|
|1 Tbsp||Butter, melted|
|3||Atkins Endulgence Chocolate Bars|
|2 Tbsp||Half & Half or Heavy Cream|
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.
I am guessing that this recipe has about 5-7 net carbs per serving based on the ingredients used. Hope you enjoy!