Low Carb Gluten Free Cheesecake
2 8oz pkgs cream cheese
2/3 cup Pyure/Stevia (or your choice of sugar free sweetener)
3 large eggs
1/2 tsp vanilla
Cinnamon (if you like)
Soften cream cheese (I microwaved for 45 seconds) and beat ingredients together (you can add the cinnamon now or sprinkle it on top of the cheesecake after you have poured it into the pan). Pour into a 9 inch round baking tin. Bake at 350 for 24 minutes.
While it’s baking, make the Chocolate Frosting.
1 stick (8 tbsp) butter
2 Chocorite Bars (or other sugar free chocolate bars of equal size)
1 tbsp vanilla
8 oz cream cheese
1/2 cup Pyure/Stevia (or your choice of sugar free sweetener)
Melt butter and Chocorite bars on stove over low heat.
Put cream cheese in a bowl and soften (I microwaved it for 40 seconds). Add vanilla and Pyure/Stevia. Blend together until creamy. When the chocolate/butter is completely melted, remove from heat and add to cream cheese bowl. Blend well with mixer.
Remove cheesecake from oven and turn off the heat. Top cheesecake with frosting and spread til smooth. Place in oven for 5 minutes (heat off) and remove to cool (I put it in the fridge).
Slice into pieces and enjoy!