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    You are in: Home / Recipes / Kimberly Landson's Chocolate Almond Cheesecake Recipe
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    Kimberly Landson's Chocolate Almond Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    20 mins

    1 hrs 30 mins

    Nana Lee's Note:

    This was found in "500 more Low-Carb Recipes" by Dana Carpender. I found this book to be the best compendium of low-carb recipes in the market! This is only 1 of the 500, and it is fabulous. Cooking time does not include chill time.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    FILLING

    Directions:

    1. 1
      Preheat oven to 300°F.
    2. 2
      Combine crust ingredients and press into the bottom of a greased 9" (22.5cm) springform pan.
    3. 3
      Melt chocolate in microwave on medium, then let cool.
    4. 4
      Using electric mixer to beat cream cheese and Splenda to blend.
    5. 5
      Beat eggs and extracts until smooth.
    6. 6
      Blend in chocolate and sour cream.
    7. 7
      Pour into prepared pan and bake in the middle of the oven for 35 minutes or until set.
    8. 8
      Turn off oven, leave door ajar, and let cool in oven for 1 hour.
    9. 9
      Refrigerate, in cake pan, at least 3 hours or overnight.
    10. 10
      When completely cooled, remove pan sides.
    11. 11
      Top with whipped cream sweetened with Splenda, and sprinkle with coarsely chopped almonds.

    Ratings & Reviews:

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    Nutritional Facts for Kimberly Landson's Chocolate Almond Cheesecake

    Serving Size: 1 (77 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 240.7
     
    Calories from Fat 209
    86%
    Total Fat 23.2 g
    35%
    Saturated Fat 11.7 g
    58%
    Cholesterol 92.7 mg
    30%
    Sodium 140.6 mg
    5%
    Total Carbohydrate 5.5 g
    1%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.2 g
    8%
    Protein 5.8 g
    11%

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