LOW CARB CHERRY CHEESECAKE
This Low Carb Creamy Cheesecake has all the creaminess and sweetness of a traditional cheesecake but without the crust or all the carbs! So good!
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
- 3 (8 oz) packages cream cheese
- 1 1/3 cups Stevia in the Raw
- 1/3 cup sour cream
- 1 tsp vanilla extract
- 4 eggs
- 1 (20 oz) can sugar free cherry pie filling
Preheat oven to 300f degrees. Spray the sides and bottom of a 9” springform pan with nonstick cooking spray. Place springform pan on a baking sheet. Note: If you do not have a tight seal on the bottom of your springform pan, you may want to wrap the bottom of your pan with some aluminum foil.
In a large bowl, using an electric mixer, beat cream cheese until fluffy, about 3 minutes. Mix in Stevia in the Raw, sour cream and vanilla extract, mixing for about 3 minutes. If you are using a stand mixer, be sure to scrape down the sides of the bowl.
Add eggs to the cream cheese mixture one at a time, beating until thick and creamy.
Pro tip: The key to getting a really creamy cheesecake is to mix these ingredients together really well until the mixture is kind of thick and smooth (about 4-5 minutes.)
Pour the cheesecake mixture into the prepared springform pan. Pour about 1 cup of water into the baking dish that surrounds the springform pan (this is called a water bath). Bake for 65-75 minutes or until puffy and just barely a light golden brown color around the edges.
Let cool for about 1-2 hours. Then cover and pop into the fridge to chill for at least 4 hours.
Carefully remove the cheesecake from the spring form pan. Slice and serve with sugar free cherry pie filling.
Calories: 294kcal | Carbohydrates: 8g | Protein: 6g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 144mg | Sodium: 263mg | Potassium: 128mg | Sugar: 2g | Vitamin A: 1055IU | Calcium: 85mg | Iron: 0.6mg