Cheesecake Filling

(from ejroberts86’s recipe box)

Approximately 24-48g carb in basic filling (depending on brand of cream cheese)

*Optional variation: Mix 1 cup of prepared batter with 1/2 cup natural peanut butter and 1 square baking chocolate, melted. Swirl through “regular” batter in pan. Top with crushed peanut buter cups.

Reese Cheesecake filling – 192g carb

Prep time: 20 minutes
Cook time: 120 minutes
Serves 10 people

Categories: cheesecake, dessert, low carb

Ingredients

  • 3 packages cream cheese, 8 oz each, softened
  • 1-1/4 cup Splenda, liquid or granular
  • 4 large eggs
  • 1 tsp vanilla
  • 1 cup heavy whipping cream
  • 1/2 tsp almond extract

Directions

  1. Prepare Cheesecake Crust and set aside; preheat oven to 350 F

  2. Beat together cream cheese and Splenda until creamy; add in 1 egg at a time, continuing to beat until blended

  3. Mix in remaining ingrdients; pour filling over preared crust

  4. Bake at 350 F for 50 minutes; place a pan with a small amount of water on the rack below cheesecake

  5. Turn off heat and leave cheesecake in the over for another hour

  6. Run a knife around the edges to loosen cake; cool, then refrigerate at least another hour until set

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