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Holiday Eggnog Cheesecake
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3/4 cup almond flour (finely ground almonds)
1/4 cup finely ground pecans
6 Tablespoons Splenda
5 Tablespoons butter, melted
Preheat oven to 350°F.
Mix all ingredients well and press into the bottom of a 9" springform pan or aluminum (disposable type) cake pan (not pie pan).
Ingredients for Filling:
18 oz Philadelphia Cream Cheese, softened
1 cup Splenda
1 teaspoon tapioca flour or arrowroot
1 tablespoon vanilla extract
1 egg, beaten
1/2 cup DaVinci Gourmet Sugar Free Egg Nog Syrup
1/2 cup buttermilk
1-1/2 teaspoons nutmeg
Mix cream cheese, Splenda, tapioca flour or arrowroot and vanilla with an electric mixer until blended.
In a separate bowl, mix buttermilk, syrup, and beaten egg. Blend well with cream cheese mixture, sprinkling nutmeg as you go. Pour evenly over crust. (Optionally, sprinkle additional nutmeg over top.)
Bake 45-55 minutes at 350°F (or until center is almost set and top is lightly golden and glossy.) Refrigerate overnight and serve in wedges.
Serves 12.
6.5 carbs per serving.
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