Nanas Cheesecake Recipes

NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)

Nana's Cream Cheese Pie (Crustless Cheesecake Recipe) image

My Nana's Cream Cheese Pie is a fabulous low carb keto cheesecake with no crust. This easy cream cheese pie recipe is made in a pie plate. Although it's a crustless cheesecake, it does make it's own crust in the pan.

Provided by lowcarbmaven.com

Categories Dessert

Time 1h5m

Number Of Ingredients 11

Ingredients

16 ounces cream cheese (softened)
4 large eggs
1/2 cup low carb sugar (Powdered! (or Swerve))
1/2 teaspoon Stevia Glycerite
1 tablespoon vanilla extract
1/4 teaspoon lemon extract ((optional))
1/4 teaspoon orange extract ((optional))
16 ounces sour cream (or Greek yogurt)
2 tablespoons low carb sugar (Powdered! (or Swerve)
1 teaspoon vanilla extract
freshly ground nutmeg ((optional))

Steps:

Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

Nutrition Facts : Calories 332 kcal, Carbohydrate 4 g, Protein 9 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 187 mg, Sodium 225 mg, UnsaturatedFat 10 g, ServingSize 1 serving

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