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[Obesity Discussion]

NUTTY CHOCOLATE SWIRL CHEESECAKE

Servings: 8
Prep time: 0:20:00
Bake/Cook time: 0:10:00

Calories: 421
Fat: 42 grams
Protein: 7 grams
Carbohydrates: 9 grams
Fiber: 3 grams
Net Carbs: 6 grams
6 ounces (1 1/2 cups) pecan or walnut halves, chopped
18 packets sugar substitute
2 tablespoons butter, softened
1 envelope unflavored gelatin
1 cup cold water, divided
2 packages (8 ounces each) cream cheese, softened
1 tablespoon grated orange or lemon zest
1 teaspoon vanilla or lemon extract
2 ounces unsweetened chocolate, melted and cooled
Fresh berries for garnish (optional)
Pecans for garnish (optional)
1. Heat oven to 400°F. Butter a 9-inch springform pan. In
medium bowl, combine pecans, 6 packets sugar
substitute and butter. Mix well and press onto bottom
and 1 up sides of prepared pan. Bake 10 minutes, until
golden. Cool on wire rack.
2. In small saucepan, sprinkle gelatin over 1/2 cup cold
water. Let soften 1 minute. Stir over low heat until
dissolved; set aside.
3. Place cream cheese in large bowl and beat with an
electric mixer at high speed until fluffy. Beat in
remaining sugar substitute, zest and vanilla. At low
speed, beat in dissolved gelatin and remaining cold
water. Set aside 1 cup mixture. Spread remainder in
pecan crust.
4. Return reserved mixture to bowl and beat in chocolate.
Place dollops of chocolate mixture into plain mixture and
swirl with knife, being careful not to blend mixtures.
Refrigerate 3 hours. If desired, garnish with berries and
pecans.
The two-toned filling is a snap to prepare, and it doesn't need
baking because it's set with gelatin.

Atkins - Nutty Chocolate Swirl Cheesecake

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