Low-Sugar Raspberry Cheesecake With Pecan Crust

1. 1

   Preheat oven to 325F Put pecans into bowl of food processor or mini-chopper and pulse until ground but still a chunky.

2. 2

   Rub 9-inch deep 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.

3. 3

   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.

4. 4

   (It's important that the cream cheese is at room temperature or this will be very difficult.

5. 5

   ).

6. 6

   Spoon batter over the nut crust and spread around evenly with rubber scraper.

7. 7

   Drop warmed jam by spoonfuls around top of pie.

8. 8

   Swirl gently.

9. 9

   Bake cheesecake 35-45 minutes, or until center feels firm to the touch.

10. 10

    Allow to cool, then chill several hours or overnight before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.