* Exported from MasterCook *

BANANA PUDDING CHEESECAKE

Recipe By :val
Serving Size : 16 Preparation Time :1:00
Categories : 5-10G Low Carb

Dessert Cheesecake Baked


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups pecan flour -- toasted
2 tbsp butter -- melted
2 tbsp splenda
24 oz cream cheese -- at room temperature
1/2 cup splenda
3 tbsp Equal® sweetener
3 eggs -- at room temperature
1/2 cup butter -- melted
4 tsp banana extract
1/2 tsp vanilla extract
1/2 tsp almond extract

Toast pecan meal in 350°F-180°C oven until fragrant, about 6 minutes (watch carefully so that it doesn't burn) .
Do not skip this step -- it makes all the difference! Cool .
Combine meal, only enough butter to moisten meal to hold together and splenda .
Press mixture evenly onto bottom and sides of a 9" - 230mm springform pan .
Preheat oven to 450°F-230°C .
Beat together cream cheese and sweeteners until light and fluffy .
Add eggs, 1 at a time, beating after each addition .
Blend in 1/2 cup butter and extracts .
Turn mixture into pan and bake 15 minutes .
Cool .
Refrigerate at least 12 hours before serving .
Remove sides of pan .

I served this with whipped cream and sprinkled with more toasted pecans. I had warmed some caramel sauce for those not low-carbing, but no
one touched it because this is a very rich cheesecake.


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Per Serving (excluding unknown items): 277 Calories; 23g Fat (72.5% calories from fat); 8g Protein; 12g Carbohydrate; 1g Dietary Fiber; 101mg Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 4 Fat; 0 Other Carbohydrates.


NOTES :> The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0