" Atkins Friendly" Cheesecake
photo by Bay Laurel
- Ready In:
- 1hr 45mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
-
For the crust
- 1 1⁄2 cups almonds
- 1⁄3 cup vanilla protein powder
- 4 tablespoons of melted butter
- 1 tablespoon cinnamon
- 1 tablespoon nutmeg
- 3 tablespoons Splenda sugar substitute
-
For the cheesecake
- 3 (8 ounce) packages cream cheese, softened
- 1 cup Splenda sugar substitute
- 3⁄4 cup sour cream
- 1 tablespoon vanilla
- 4 eggs
directions
-
FOR THE CRUST:
- Preheat oven to 350°F.
- Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
- Add 1/3 cup of vanilla flavored whey protein powder.
- Add 4 tablespoons of melted butter.
- Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
- Add about 3 tablespoons of Splenda and blend.
- Spray pie dish with non-stick spray and pour in mixture.
- Use your hands to make the crust.
- Cook for 12- 15 minutes.
- Let cool.
-
FOR THE CHEESECAKE:
- Heat oven to 325�°F.
- Put cream cheese in a large bowl and mix until smooth.
- Beat in Splenda and sour cream and mix well.
- Beat in vanilla.
- Beat in eggs one at a time.
- Beat until very smooth, NO lumps.
- Pour into crust and put in oven with a pan of water on the lower rack.
- Bake 1 hour.
- Chill before eating.
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Reviews
RECIPE SUBMITTED BY
mermaidmagic
Boston, MA
I was born and raised in Boston and continue to live here still. I met my hubby in 1986 and we've been together ever since. We have two children and my family is my passion.
Pet peeves? Rudeness, laziness, greed, hatred, and bad manners of any kind. And for some reason, I can't stand listening to someone whistle!