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Peppermint Cheesecake
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Ingredients for Crust:
1/2 cup almond flour
1/4 cup macadamia nut flour
1/4 cup pecan meal
1/4 cup Splenda or Sweet-N-Low
1 Packet Sweet-N-Low or Cyclamate (mixing sweeteners gives a sweeter, synergistic effect!)
4 Tbl butter - melted
Ingredients for Cheesecake Filling:
5 pkg. (8 oz.) Cream Cheese - softened
1-1/2 cups Splenda
2 Tbl flour
2 tsp vanilla extract
1 Tbl peppermint extract
3 eggs
1 cup sour cream
1 Tbl. DaVinci Creme de Menthe sugar free syrup
Red and green food color
Prepare crust:
Melt butter in a small bowl. Add ground nuts and sweetener. Mix well. Press firmly into bottom of springform pan and refrigerate until firm.
Prepare filling:
Preheat oven to 350°F.
Beat cream cheese, Splenda®, flour, vanilla and peppermint extract with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed just until blended. Blend in sour cream.
Remove 2 (1/2-cup) portions of filling mix into two small bowls. Into one, add DaVinci Creme de Menthe syrup (and a drop or two of green food color if you like.) Mix well. Set aside. Into the other, add 1/2 tsp extra peppermint extract and 5 drops of red food color. Set aside.
Remove pan with crust from refrigerator. Pour white filling into/over crust, spreading to fill evenly. With a spoon, drop little blobs of the red and green mint filling mixtures from the small bowls over the top of the cheesecake, making sure they are as evenly spaced as possible. Run a table knife into and through the colored circles drawing the colors down into the cheesecake and making random swirling patterns. Be careful not to drag it down all the way to the crust, and don't over-mix. The idea is to create interesting swirls of red and green through the cake.
Bake at 350°F for 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
Approximately 30 carbs in entire cheesecake.
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