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Banana Chocolate Cheesecake

Submitted by: Mary on 12/04/2005
3627 views
2.70 avg rating
173 votes
 
 
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Ingredients

CRUST:


1/4 C Butter
4 Squares Unsweetened chocolate
1 1/2 C Splenda granular
2 Eggs
1/4 C Heavy cream
1 t Vanilla, divided
1 C Almond flour
1/2 t Salt
CAKE:

8 ozs Cream cheese, softened
2 C 1/2 & 1/2, cold
1 Package sugar free banana pudding mix, instant

Directions

CRUST:



Melt butter and chocolate in 3 quart heavy saucepan over low heat, stirring constantly, cool. Blend in 1 1/2 cups of splenda.



Add 2 eggs, one at a time, mixing on low speed after each addition until blended. Blend in cream and 1 teaspoon vanilla.



Mix almond flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto the bottom of greased and almond floured 9 inch springform pan. Bake at 325F degrees for 25 minutes. Cool completely and fill.



CAKE:



Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of 1/2 & 1/2 until smooth and creamy.



Add remaining 1/2 & 1/2 and the pudding mix. Beat slowly on low for 1 minute (DO NOT OVER BEAT). Pour into springform pan over the chocolate crust. Chill cheesecake overnight.

Servings

12

Calories

7

Time to prepare

1 hour

Difficulty

Easy
 

Comments

Whip heavy cream with cocoa and splenda until stiff peaks form. Serve cheesecake with dollops of whipped cream and low carb chocolate shavings.
 
 
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