Peanut Butter Cheesecake Recipe - Low Carb & Healthy
Low carb recipe for Peanut Butter Cheesecake which belongs to the Sweets recipe category.
- Crisp Chocolate Crust or "Graham" Crust
- 16 ounces (455 g) light cream cheese or Neufchatel cheese, softened
- cup (115 g) light sour cream
- 1 egg
- cup (200 g) natural peanut butter (Salted is better than
- no-salt-added, here.)
- cup (16 g) Splenda
- teaspoons blackstrap molasses
Have the crust made and standing by.
Using an electric mixer, beat the cream cheese or Neufchatel, sour cream, and egg until they're very smooth.
(You'll want to scrape down the sides of the bowl several times.
) Now beat in the peanut butter, Splenda, and molasses.
When the mixture is very smooth and well blended, pour it into the crust.
Cover the pan tightly with foil, squeezing it in around the rim.
Take a big sheet of foil, at least 18 inches (45 cm) long, and roll it into a loose cylinder.
Bend it into a circle and place it in the bottom of a slow cooker.
(You're making a rack to put the pan on.
) Pour inch (6 mm) of water into the slow cooker and then put the pan on the donut of foil.
Cover the slow cooker, set it to high, and let it cook for 3 to 4 hours.
Turn off the slow cooker, uncover, and let cool for at least 20 to 30 minutes before you try to remove the pan from the slow cooker.
Chill well before serving.
Each with 13 g protein, 10 g carbohydrate, 4 g dietary fiber, 6 g usable carbs. (Analysis includes Crisp Chocolate Crust. Analysis does not include any chocolate sauce or melted chocolate you might add! You could cut this into eight, more generous servings if you'd like.)