Low-Sugar Raspberry Cheesecake with Pecan Crust
|Low-Sugar Raspberry Cheesecake with Pecan Crust|
Here we are in the middle of the sugar rush season, where there are sweet treats everywhere, and even people like myself who normally don’t have trouble passing up the sugary stuff will be seriously tempted. To help with that, I thought it might be fun to try to add a few more options to the Low Sugar Desserts section of the recipe archives this month, and it’s been fun testing new dessert recipes. (It’s a tough job, but someone has to do it!)
This recipe is for Gayle, a teacher at school who gave me the pie plate you see above when we came back to school after Thanksgiving. Gayle tried the Sugar-Free Pumpkin Cheesecake and in that recipe I mentioned I didn’t have a pie plate, so she bought one to thank me for helping her find tasty Thanksgiving food that would work for her low-glycemic way of eating. I’m considering this recipe a work in progress, because I’m not sure I liked the seeds in the raspberries, and I’m thinking blueberries would be the next fruit I’d try. I’m not a baker, but I think you can bake it in a pan of hot water to prevent cracks. Meanwhile, this version is still very good, even with raspberry seeds and a few cracks. I’m definitely not a dessert cook, so if any readers make improvements to this recipe I’d love to know about it.
Low-Sugar Rasberry Cheesecake with Pecan Crust
(Makes about 8-10 servings, recipe adapted from AllRecipes version of pumpkin cheesecake.)
1 cup pecans, ground in food processor
1/2 stick butter or margarine, to rub pie plate (you will not use it all)
2 pkg. (8 oz. each ) light cream cheese, at room temperature (do not use fat free cream cheese)
1/2 cup Splenda or other sweetener (or a bit more if you want a sweeter cheesecake)
2 tsp. vanilla extract
1 10 oz. pkg. frozen raspberries without added sugar (Check the label to see that it says only raspberries, nothing else. Could also use fresh fruit.)
Thaw raspberries overnight in the refrigerator or use microwave to thaw. Drain raspberries and discard the juice. Put cream cheese, Splenda, and vanilla in a medium sized bowl, and use electric beaters to combine, then add eggs one at a time, and beat until mixture is smooth. (It’s important that the cream cheese is at room temperature or this will be very difficult.) Gently fold in raspberries, being careful not to overmix or the mixture will turn completely pink. Spoon batter over the nut crust and spread around evenly with rubber scraper.
Bake cheesecake 35-45 minutes, or until center feels firm to the touch. Allow to cool, then chill several hours or overnight before serving.
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South Beach Suggestions:
This is not a sugar-free dessert because there’s some natural sugar in the rasberries, but made with Splenda and margarine, this is a great dessert option for phase 2 or 3 of the South Beach Diet or any other type of low-glycemic eating plan. I couldn’t bring myself to use margarine, but there’s not a huge amount of butter here.
I chose the South Beach Diet to manage
my weight partly so I wouldn’t have to count calories, carbs, points, or
fat grams, but if you want nutritional information for a recipe, I
recommend entering the recipe into Calorie Count, which will calculate it for you.
More Low-Sugar Cheesecake to Try:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Reduced Sugar Layered Pumpkin Cheesecake from Kalyn’s Kitchen
Sugar-Free Layered Pumpkin Cheesecake from Kalyn’s Kitchen
Low Carb Pumpkin Cheesecake from Christine Cooks
Mixed Berry Cheesecake from A Recipe a Day
(I find these recipes from other blogs using Food Blog Search.)
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