Low Carb Cheesecake!

This dessert is SO good, and the whole pie has about 100g of carbs! Not paleo, due to the splenda, but, we can't win'm all.

Ingredients

2 8oz Packages of Cream Cheese

3 Eggs

1/2 Cup Splenda bake

1 heaping cup of Sour Cream

2 packets of Splenda

1 teaspoon Vanilla Extract (or imitation, doesn't matter.)

1. Gather ingredients, and soften up the cream cheese (45 seconds in the microwave or so). Throw your cream cheese, eggs, 1/2 cup splenda bake and 1/2 teaspoon of vanilla into your mixing bowl.

2. Preheat your oven to 350 degrees. Mix your ingredients with a whisk (lol), hand mixer or stand mixer until its combined. While this is mixing, butter your glass pie plate.

3. Dump your mixture into your buttered pie plate. Yes, there is no crust for this dish!

4. Bake at 350 degrees for 40 minutes. It will poof up, and, while this has never happened to me, I put a cookie sheet under the pie plate to catch spills just in case.

5. While your cake is baking, combine your heaping cup of sour cream, 2 packets of splenda, and the remaining 1/2 teaspoon of vanilla in a small bowl. Mix well. Throw in the refrigerator until you're done baking.

6. Take your pie out of the oven, and let it cool for 20 minutes. It'll be all poofed up when you take it out. After 20 minutes, smear the sour cream all over the top of the pie.

7. Bake for 10 more minutes, let cool for 10 minutes, and refrigerate for at least 2 hours. Slice up and eat!

Even lower carbs: I used Splenda Sugar Blend, and that equals just about 100g carbs for the pie. You can eliminate 90 of those carbs using granulated Splenda. Use 1/3 cup.