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Chocolate Toasted Pecan Cheesecake
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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 a 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 grams carbs per serving.
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