LOW CARB CHEESECAKE NUT CRUST RECIPE - FOOD.COM
This crust works nicely with "Beachgirl's LowCarb Cheesecake". The nuts can be chopped rather than ground into meal for a crunchier consistency.
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Place nuts in bowl of a food processor; pulse until ground into a meal.
- Add Splenda, butter and cocoa powder (optional) pulse to combine.
- Transfer nut mixture to a 9" springform pan and gently press to form a crust on bottom of pan.
- Bake at 350 degrees for 10 minutes Remove from oven and cool.
- Fill with your favorite lowcarb cheesecake batter and bake according to cheesecake recipe directions.
Nutrition Facts : Calories 1772.9, FatContent 163.4, SaturatedFatContent 38, CholesterolContent 122.1, SodiumContent 407.9, CarbohydrateContent 51.5, FiberContent 29, SugarContent 9.3, ProteinContent 50.9
VANILLA BEAN CHEESECAKE WITH WALNUT CRUST RECIPE - PEGGY ...
Beautiful Desserts
Provided by Peggy Cullen
Categories Cheesecakes
Yield Makes one 10-inch Cheesecake
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Butter a 10-inch springform pan. In a food processor, pulse the walnuts with 1/4 cup of the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. Press the crumbs into the bottom of the pan. Bake for 12 minutes, or until browned around the edges.
- In a small bowl, mix the sour cream with 1/4 cup of the sugar and 1 teaspoon of the vanilla.
- Reduce the oven temperature to 300°. In a standing electric mixer fitted with a paddle or using a handheld electric mixer, beat the cream cheese at low speed with the remaining 1 1/4 cups of sugar and the vanilla seeds just until combined. Beat in the eggs, 1 at a time, scraping down the bowl between additions. Add the remaining 2 teaspoons of vanilla and the almond extract. Slowly beat in the cream until smooth. Pour the cheesecake batter into the pan and bake for 65 to 70 minutes, until lightly golden and slightly jiggly in the center.
- Immediately pour the sour cream topping over the cheesecake and smooth the surface. Return the cheesecake to the oven and bake for 5 minutes longer. Transfer to a rack and let cool to room temperature. Run a sharp, thin-bladed knife around the cake and remove the ring. Refrigerate the cake for 3 hours, then cover loosely with plastic wrap and refrigerate overnight before serving.
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