Sherrie's Holiday Berries Cheesecake
Source of Recipe
internet
List of Ingredients
Crust:
1 cup crushed pecans
1/4 cup Splenda
1/4 cup Maltitol Sweetener
1/2 stick melted butter
Mix and press in deep Cheesecake pan.
Tip: Put your hand in a small zip lock bag to press with and the crust won't stick to you hands!
Topping:
1 cup frozen Blackberries
1 cup DaVinci's Sugar Free Raspberry Syrup
2 tbsp Splenda
2 tbsp Maltitol Sweetener
Bring ingredients to a boil and mash or puree the mixture with hand mixer. Reduce heat and simmer for 30 minutes to reduce. Once reduced strain through strainer to get just the juice and not the seeds. Set aside.
Filling:
5 packages cream cheese
1 cup DaVinci's Sugar Free Syrup (I used Cookie Dough flavor)
1/4 cup Splenda
3/4 cup Maltitol Sweetener
1 tbsp vanilla extract
3 large eggs Recipe
Let Cream cheese sit out of the fridge for about 30 minutes to come to room temp.
Place all in a food processor and blend until smooth. Pour over curst and drizzle 1/4 of the topping over the cheesecake and swirl with a knife or skewer. Bake @ 350 degrees until knife comes out clean. After cooling to room temperature, pour the remaining topping onto the top of the cheesecake. Refrigerate before serving.
16 servings @ 3.87 carbs per serving (numbers are minus fiber)
Nutritional Information
source grams cals %total
Total: 347
Fat: 34 306 88%
Sat: 18 162 46%
Poly: 11 99 28%
Mono: 0 0 0%
Carbs: 5 15 4%
Fiber: 1.13 0 0%
Protein: 7 28 8%
Alcohol: 0 0 0%
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