Low-Sugar Raspberry Cheesecake with Pecan Crust
(This is an old recipe that has been removed from my site. The recipe did have a few fans, so I am leaving the printer-friendly version here so people can still find the recipe.)
Makes about 8-10 servings
- 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 ) cream cheese, at room temperature
- 1/2 cup sweetener of your choice (or a bit more if you want a sweeter cheesecake)
- 2 tsp. vanilla extract
- 2 eggs
- 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.)
- Preheat oven to 325F.
- Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a bit chunky.
- Rub pie plate with a thick layer of butter or margarine, then sprinkle in pecans and spread around with your fingers so the bottom and sides of the pie plate are evenly covered.
- Thaw raspberries overnight in the refrigerator or use microwave to thaw.
- Drain raspberries and discard the juice.
- Put cream cheese, sweetener, 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 over-mix 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.