Nice Jazz........ have a slice for me.. i need some pounds put on..

 

no problem Jenn, What would you like on yours. I'm doing strawberries We didn't top any of it so we can all put on what we want

 

ummmm. i like strawberrys, blackberrys, chocolate,.. was it good , dam my mouth is watering now,, ill have togo pick some blackberrys.

 

Carmel Pecan topping is my fav. I also make a Low-Carb Cheesecake. For the crust I food process 2-cups pecans or pine nuts to crumb size. Hand mix w/ melted 1/4 cup butter and 2-tsp Splenda for Baking and spread in bottom and up sides a little of a spring form pan. (Note you may need to add more butter depending on oil content of your nuts. ( ) )Next, add 4-pkg cream cheese to mixer and whip up until about double in size. Add 1-cup heavy cream and incorporate. Add about 1/2 cup Splenda for Baking. Taste for desired sweetness, add more if you wish. Add 3-egg yolks one at a time. Whip up the egg whites seperately and fold into mixure. Pour on top of crumb crust. Bake at 350 for 20 min, turn down to 325 for about 40 min. Your times may vary. Just look at the top and when it just before it looks like it's going to crack, turn off oven and leave door ajar. Here's the hard part. Remove after 20 min or so and let cool to room temp. on the counter top. Cover with a couple paper towels (this keeps moisture from dripping back down on cake) and plastic wrap or a big Zip Lock and refrigerate 1-day. Told you it was hard. Now remove from pan and garnish w/ your favorite toppings. I like Sugar Free Smucker's Carmel topping and a few more pecans. Or some Sugar Free Smucker's strawberry jam. Yum Yum.