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Low Carb Butter-Pecan Cheesecake is for Dessert.

Low Carb Butter-Pecan Cheesecake takes 20 minutes to prepare.

Low Carb Butter-Pecan Cheesecake takes 60 minutes to cook.

Low Carb Butter-Pecan Cheesecake makes 12 servings.

The ingredients for Low Carb Butter-Pecan Cheesecake are:

For the pecan cookie crust:
Butter, unsalted, 0.5 cup
*Splenda, 0.5 cup
Vanilla whey protein powder, 0.75 cup
Pecans, 0.75 cup, chopped
Salt, 1 tsp

For the butterscotch filling:
Cream Cheese, 24 oz (or 3, 8 oz. packages)
*Splenda, 0.75 cup
Sour Cream, 0.75 cup
*butter flavoring, 2 tsp
Vanilla Extract, 1 tbsp
*Splenda Brown Sugar Blend, 1 tbsp
4 eggs

Here is how you make Low Carb Butter-Pecan Cheesecake:

Preheat the oven to 325 degrees.The crust:Beat the butter and Splenda together until light and creamy. Then beat in the protein powder, pecans and salt. Spray a springform pan with nonstick cooking spray and press the crust evenly and firmly into the bottom of the pan, plus just far enough up the sides to cover the seam at the bottom. Bake for 12 to 15 minutes until lightly golden. Set aside to cool while you make the filling.The filling:In a large bowl, use an electric mixer to beat the cream cheese until smooth, scraping down the sides of the bowl often. Next, beat in the Splenda and the sour cream and mix well. Beat in the butter flavoring, vanilla, and brown sugar; add the eggs one by one, beating until very smooth and creamy. Pour the mixture into the crust. Place the cake in the oven and place a pie pan of water on the oven rack below it or on the floor of the oven. Bake for 1 hour.Cool in the pan on a wire rack. Chill well before serving.Serving Size:?12 servings

The nutritional information for Low Carb Butter-Pecan Cheesecake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 407.6

• Total Fat: 37.6 g
• Cholesterol: 151.1 mg
• Sodium: 425.4 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 0.7 g
• Protein: 10.9 g

The dietary needs meet for Low Carb Butter-Pecan Cheesecake is Low Carb