Lisa’s Low Carb Cheesecake
4- 8oz. pkgs. Cream Cheese
1 ½ cup Splenda
1 tsp. vanilla
1 heaping Tblsp. Of flour
3/4 cup finely chopped nuts—your choice—pecans, almonds or walnuts
Mix all ingredients except nuts in a mixer—do not over mix.
Spray a 10 inch springform pan with Pam or other cooking spray.
Pour finely chopped nuts into pan and shake to cover entire bottom and half way up the sides of the pan. Then pour cheesecake mix into pan. Tap to get air bubbles out and bake for 55-60 minutes on 350 degrees. Turn off oven and crack door (leave cheesecake in oven) until cool. Refrigerate. Serve with fresh berries and lite whipped topping.
No one could feel deprived eating this!
I hope you enjoy this low carb cheesecake as much as I do!