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Caramel Pecan Cheesecake
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Serving Size: 8
1/2 cup pecan halves
1/2 cup splenda
1/4 tsp molasses
16 oz cream cheese
2 tsp vanilla extract
2 large eggs
Finely chop and toast 1/2 cup of the pecans.Sprinkle on the crust of choice. Set aside.
Beat the cream cheese, sweeteners,vanilla and eggs; pour into prepared 8" 200 mm crust{optional}
Arrange the pecan halves in a circle around the edge of the pie.
Bake at 325°F-160°Cfor 35-45 minutes or until set.
Cool well then refrigerate until ready to serve.
You can drizzle this with a low carb caramel sauce.
Per Serving: 263 Calories; 25g Fat (85.8% calories from fat); 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 182mg Sodium.
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