Low Carb Cranberry Swirl Cheesecake

Crust:

2 cups pecan halves

¼ cup melted butter

2 tablespoons Steviva Blend (or 2 tablespoons granular erythritol and a dash of stevia)

cinnamon

Sauce:

? cup xylitol*

½ teaspoon stevia extract

? cup water

1 bag (12 ounces) fresh cranberries

1 teaspoon lemon juice

Filling:

4 packages (8 ounces each) cream cheese, softened

½ cup xylitol*

½ teaspoon stevia extract

5 eggs, lightly beaten

1 tablespoon lemon juice

Crust:

Grind pecans in a food processor. Pulse the processor until the largest pieces are no bigger than split peas. Add the butter and the sweetener. Blend until it’s mixed evenly. Press it into the bottom of a 9-in springform pan. Sprinkle cinnamon on top to cover. Press cinnamon in with back of a spoon. Bake at 300° for 8-12 minutes. Cool.

Sauce:

Combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped. Add lemon juice. Press mixture through a sieve.

Filling:

In a large bowl beat the cream cheese with the xylitol and stevia until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.

Spoon cranberry sauce over filling; cut through filling with a knife to swirl. Put a pan on the bottom rack of the oven and fill with water. Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven and cool on a wire rack. Carefully run a knife around sides of pan to loosen. Refrigerate overnight.

Makes 16 servings

Net carbs per serving: about 4.2g

* NOTE: Xylitol has been shown to be toxic to pets so keep it away from animals if you have them