Classic Cheese Cake W/Wheatless Crust

By mamapig

You can substitute ground walnuts or almonds instead of the pecans.

Ingredients

• crust:
• 1 1/2 cups ground pecans
• sweetener such as Truvia, etc. equal to 1/2 cup sucrose
• 1 1/2 tsp. ground cinnamon
• 6 Tbs. unsalted butter, melted and cooled
• 1 large egg, lightly beaten
• 1 tsp. vanilla extract
• filling:
• 16 oz. 1/3 less fat cream cheese at room temperature
• 3/4 cup sour cream
• sweetener such as Truvia equal to 1/2 cup sucrose
• dash sea salt
• 3 large eggs
• juice of 1 small lemon and 1 Tbs. grated zest
• 2 tsp. pure vanilla extract

Preparation

Step 1

Crust:
Combine the ground pecans, sweetener, and cinnamon in a large bowl. Stir in the melted butter, egg and vanilla and mix thoroughly.

Press the crumb mixture into the bottom and 1 1/2 or 2 inches up the sides of a 10 inch pie plate.

Filling:
Combine the sour cream, cream cheese, sweetener and salt in a bowl. Using an electric mixer, beat at low speed to blend. Beat in the eggs, lemon juice, lemon zest and vanilla. Beat at medium speed for 1 minute.

Pour the filling into the crust. Bake until nearly firm in the center, about 50 minutes. Cool on rack. Refrigerate to chill before serving.

Variations:The filling can be modified in a dozen ways. Try adding 1/2 cup cocoa powder and topping with shaved chocolate, or substitute lime juice and zest for the lemon, or top with berries and mint leaves, and whipped cream.