NY-Style Cheesecake with Peanutty Crust
Submitted by virginislander on February 15, 2005 at 9:55 am

This is a low carb cheesecake with 4g net carbs per serving. I have no idea where I found this recipe, but it is really good.

1-1/4 cups Carb Options Creamy or Super Chunk Peanut Spread
3/4 cups Splenda
4 eggs
2 Tbsp. honey
4 tsp vanilla extract
1/4 tsp salt
3 pkg. (8 oz. each) cream cheese, softened
1 cup sour cream
Optional cocoa powder to flavor some of the batter

1. Preheat oven to 325F

2. For crust, in medium bowl, combine 1 cup peanut spread, 1/4 cup sweetener, 1 egg - slightly beaten, honey, 1 tsp vanilla and salt until smooth. Evenly press in bottom and 1-inch up the sides of a 10-inch springform pan. Bake 12 minutes until golden; cool.

3. Meanwhile, in mixing bowl with electric mixer, beat cream cheese, remaining 1/2 cup sweetener, 3 tsp. vanilla and sour cream until smooth. Add remaining 3 eggs, one at a time, and continue beating until fluffy. Pour into prepared crust*.

4. Bake 40 minutes or until center is almost set. On wire rack, cool 1 hour. Refrigerate 3 hours or overnight. Just before serving, melt remaining peanut spread and drizzle over cheesecake.

* At this point, I withheld some of the batter and mixed in cocoa powder and drizzled it over the cheesecake batter.

NOTE: The next time I make this, I am going to put it in a water bath as the top cracked.
Serves 12

Calories 220
Total fat 20G
Saturated Fat 9g
Cholesterol
70mg
Sodium 190
Total carbohydrates 5g
Dietary fiber 1g
Sugar 0g
Protein 7g