Low Carb Chocolate Cheesecake
Introduction
Lovely Chocolate
Ingredients
16 oz cream cheese
1/2 cups of heavy cream
1 5.9 oz pkg sugar-free Chocolate Instant Pudding mix
1/2 cup Splenda (reserve 3 tbsp for sauce)
1 tsp vanilla extract
2 eggs
Sauce
2 tbsp butter
4 tbsp cocoa
3 tbsp Splenda
1/2 cups of heavy cream
1 5.9 oz pkg sugar-free Chocolate Instant Pudding mix
1/2 cup Splenda (reserve 3 tbsp for sauce)
1 tsp vanilla extract
2 eggs
Sauce
2 tbsp butter
4 tbsp cocoa
3 tbsp Splenda
Directions
Sauce
In microwave or stove top melt together the butter, cocoa and Splenda (3 tbsp); use this to drizzle over cake after it comes out of oven.
Cake
Mix cream cheese, Splenda, vanilla and eggs together. Set aside.
Mix the cream and pudding together in a separate bowl. When mixed, add it to the cream cheese mixture. Mix on high until completely blended.
Take a pie plate and spray with Pam. Place cheesecake mixture in pan, then bake uncovered at 350 for 35 to 40 minutes. Remove from oven and drizzle chocolate mixture over top. Refrigerate and serve cold.
In microwave or stove top melt together the butter, cocoa and Splenda (3 tbsp); use this to drizzle over cake after it comes out of oven.
Cake
Mix cream cheese, Splenda, vanilla and eggs together. Set aside.
Mix the cream and pudding together in a separate bowl. When mixed, add it to the cream cheese mixture. Mix on high until completely blended.
Take a pie plate and spray with Pam. Place cheesecake mixture in pan, then bake uncovered at 350 for 35 to 40 minutes. Remove from oven and drizzle chocolate mixture over top. Refrigerate and serve cold.
Number of Servings: 12
Related Recipes
-
Red Velvet Mini Cakes
-
Low-Carb Zucchini Ribbon 'Pasta'
-
Single Serving No-Bake Chocolate + Peanut Butter Cookie
-
Egg-Free Chocolate Banana Muffins or Bread
-
Healthy Banana 'Ice Cream' Cookie Sandwich
-
Oatmeal Pancakes
-
Healthy Deviled Eggs from FANNETASTIC FOOD
-
Low-Fat, Low-Calorie Zucchini Bread
-
Patriotic Pudding Pie
-
COOKING WITH CAITLIN'S Gazpacho