Low Carb Marble Cheesecake

Name: Low Carb Marble Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving(s)
Ingredients: 1 cup pecan halves, ground in food processor; 1 -2 tablespoon butter, melted; 1 -3 teaspoon brown Sugar Twin; 3 (8 ounce) packages cream cheese, softened; 3/4-1 cup Splenda sugar substitute, plus; 3 teaspoons Splenda sugar substitute; 1 teaspoon vanilla extract; 3 eggs; 1 ounce unsweetened chocolate or 3 tablespoons cocoa

Submitted by Julie in TX

"This recipe was given to me by a friend. I don't know where she got it. It's wonderful. I like the fact that you don't have to make a crustless cheesecake for it to be low carb. I put the splenda down as 3/4 to 1 cup because I tend to use a little less splenda because I don't like an overly sweet cheesecake. It's good either way. Bon Appetite!!"

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photo by Eway03

Ready In:: 1hr 20mins
Ingredients:: 9
Serves:: 12

ingredients

1 cup pecan halves, ground in food processor
1 -2 tablespoon butter, melted
1 -3 teaspoon brown Sugar Twin
3 (8 ounce) packages cream cheese, softened
³⁄₄ - 1 cup Splenda sugar substitute, plus
3 teaspoons Splenda sugar substitute
1 teaspoon vanilla extract
3 eggs
1 ounce unsweetened chocolate or 3 tablespoons cocoa

directions

Preaheat oven to 350 degrees.
CRUST.
Mix pecans, brown sugar twin and melted butter.
Press onto the bottom of a 9" springform pan.
Bake for 10-15 minutes.
Remove from oven and set aside to cool.
FILLING.
Increase the oven temperature to 450 degrees.
Beat cream cheese, splenda and vanilla at medium speed until well blended and smooth.
Add eggs, one at a time, mixing well after each addition.
Blend chocolate into one cup of batter and add 3 teaspoons splenda.
Layer the plain and chocolate batters over the prepared crust.
Cut through the batters with a knife several times for a marbleing effect.
Bake for 10 minutes.
Reduce the oven temperature to 250 degrees and continue baking for 30-45 minutes.
The cheesecake will be set when it is done, but it needs to chill for at least 4 hours in the refrigerator before serving.
It is best if it chills longer.

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Reviews

Bless you, Miss Julie!! I have a sweet tooth that won't quit, and being on a low carb diet can be tough. This tasted so yummy, was pretty quick to prepare, and I savored every bite. I also used cocoa powder. Thank you so much for sharing this.

Barb W.
I love it! Thank you Julie! I have been on Atkins and sugar free jello was getting old fast. Much appreciated!!! I used a mixture of almonds, pecans, and sugar free vanilla wafers for the crust, ( (slightly higher in carbs but, not by much) Delicious! I served it to those not on a sugar free diet and they couldn't tell.

Simple Eats
This was really wonderful. I made it twice and loved it twice. I got rave reviews from my non-low-carb friends as well on it.

Kitchen-Witch
This was terrible. We are trying to eat better and thought this looked great. I cooks just as stated and it wasn't sweet at all. I put in one cup of splenda as listed and it wasn't near enough. We tossed the whole thing in the trash.

TEASHA W.
This sounds really good. I think I might try roasting the pecans first and then proceed with the crust.

Cynthia H.