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Chocolate Cheesecake Low carb
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Chocolate Cheesecake Low carb




        16 oz cream cheese, softened


        3 eggs


        1 Cup sour cream


        1/2 Cup Splenda or Sweet-N-Low


        1 Tbsp. vanilla extract


        1 pkg Jell-O Sugar Free Chocolate Pudding



oven to 350F. Place all ingredients in a bowl and blend for 15 minutes. (Use


food processor, mixer or blender and alter time as appropriate to mix


completely.) Pour mixture into a 9-inch non-stick pie pan. Bake 1 hour. Turn


off oven and allow cake to remain in oven 1 additional hour. Refrigerate till


chilled and cut and serve. Store, covered with plastic wrap, in the refrigerator


for up to 4 days.

Serves 8. 8.6 carbs per serving.

If you have copyright on the recipe please email me.