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