Low Carb Diet Recipe: Chocolate Swirl Cheesecake

Easy tasty baked cheesecake

Ingredients

BOTTOM CRUST:

• 1 c. pecan chips
• 1/2 stick butter
• 2 envelopes Splenda

CHEESECAKE BATTER:

• 5 8-oz. pkg cream cheese (room temperature)
• 5 eggs (room temperature)
• 1 1/2 tsp. vanilla extract
• 1/2 c. heavy cream
• 3/4 c. Splenda

CHOCOLATE SWIRL:

• 1 ounce baking chocolate
• 4 tbs. butter
• 4 envelopes Splenda

Instructions

Preheat oven to 350 F.CRUST: Spray a springform pan with spray shortening. Put pecans in a small bowl, mix with Splenda. Melt butter and mix with nuts and sweetener. Spread evenly over bottom of pan.CHEESECAKE BATTER: Mix eggs, cream, vanilla, and Splenda with an electric mixer. Add cream cheese a little at a time, beating until smooth. Pour over crust in springform pan.CHOCOLATE SWIRL: Melt butter and chocolate together in a double boiler or microwave (if using microwave, BE CAREFUL NOT TO BURN!!). Add Splenda. Using a spatula, swirl chocolate mixture through cheesecake batter.BAKE at 350 F for one hour. Cool thoroughly, then chill in refrigerator at least 4 hours or overnight.12 servings. Each contains approximately:5.5 g carbs12 g protein52 g fat1.5 g fiber