Directions:
- Combine the graham cracker crumbs, pecans, butter and splenda and stir until blended.
- Press evenly into bottom and part way up sides of spring form pan.
- Place pan in freezer to chill.
- With electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl.
- Slowly add the splenda, beating well.
- Add eggs, one at a time, scraping sides and beating well after each addition.
- Add the sour cream vanilla and almond extract mix well.
- Pour into chilled crust.
- Bake at 450'F for 10 minutes.
- Reduce oven temperature to 250'F.
- Bake another 50 minutes.
- Cool on a rack until it reaches room temperature, then place in refrigerator to chill.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 629.08 Kcal (2634 kJ) | ||
| Calories from fat | 492.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.68g | 84% | |
|---|---|---|---|
| Cholesterol | 183.33mg | 61% | |
| Sodium | 520.17mg | 22% | |
| Potassium | 276.72mg | 6% | |
| Total Carbs | 25.28g | 8% | |
| Sugars | 8g | 32% | |
| Dietary Fiber | 1.59g | 6% | |
| Protein | 11.6g | 23% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 5% | |
| Calcium | 209.9mg | 21% | |
| Amount Per 100 g | |||
| Calories | 322.84 Kcal (1352 kJ) | ||
| Calories from fat | 252.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.06g | 84% | |
|---|---|---|---|
| Cholesterol | 94.08mg | 61% | |
| Sodium | 266.95mg | 22% | |
| Potassium | 142.01mg | 6% | |
| Total Carbs | 12.97g | 8% | |
| Sugars | 4.11g | 32% | |
| Dietary Fiber | 0.82g | 6% | |
| Protein | 5.95g | 23% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.5mg | 5% | |
| Calcium | 107.7mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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