Basic Cheesecake (GF/WB)

Serves 8-10
Crust:
·       ¾ cup roasted, crushed pecans (roast at 300 F for 7 minutes, crush in blender—be careful not to make pecan butter)
·       2 Tbsp xylitol*
·       1 Tbsp melted butter

Blend crushed pecans, xylitol and melted butter together.  Press into bottom of 7” x 11” or 8” x 8” baking dish.  Bake @ 375 F for 8-10 minutes.

Filling:

·       2, 8-oz. pkgs cream cheese, softened to room temperature
·       1/2-3/4 cup xylitol
·       2 eggs (add one at a time)

Beat softened cream cheese and xylitol until smooth.  Add eggs, one at a time and beat well.  Pour filling over baked crumb crust.  Bake @ 350 F for 30 minutes.  Cool for 15-20 minutes before spreading topping.

Topping:

·       8-oz. sour cream
·       1-2 Tbsp xylitol

Stir ingredients together by hand.  Spread over top of semi-cooled cheesecake filling.  Bake @ 400 F for 8 minutes.  Cool 30 minutes.  Refrigerate.  Allow to cool for at least 2 hours total.

*Xylitol possesses approximately 33% fewer calories than granulated sugar.  Xylitol is low in the glycemic index and is absorbed more slowly than sugar. Xylitol is often used for chewing gum.  Xylitol does NOT have an aftertaste.  Xylitol does not contribute to high blood sugar levels or the resulting hyperglycemia caused by insufficient insulin response. 1:1 replacement in recipes w/granulated sugar.  Xylitol is toxic for dogs.  I buy Xylo-Sweet on Amazon.