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Creamy Cheesecake with Macadamia and Pine Nut Crust Recipe


Atkins Creamy Cheesecake with Macadamia and Pine Nut Crust
7.2g
Glucides nets Atkins™
Prep Time:720 Minutes
Style:American
Cook Time:50 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

11.2g

Protein

56.2g

Fat

2.1g

Fiber

569.8cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1cupDried Pine Nuts
  • 1cup, whole or halvesMacadamia Nuts
  • 9 1/2tbspSucralose Based Sweetener (Sugar Substitute)
  • 3tablespoonUnsalted Butter Stick
  • 16ozCream Cheese
  • 3largeEgg (Whole)
  • 1cupSour Cream (Cultured)
  • 1tbspVanilla Extract
  • 2tspLemon Zest
  • 0 1/4tspSalt

DIRECTIONS

  1. Preheat oven to 350°F. 
  2. To make the crust: In a food processor, pulse nuts and 1 1/2 tablespoons sugar substitute until finely ground. Add butter and pulse to combine. Using your fingers, gently press nut mixture into the bottom a 9 springform pan. Bake 10 minutes and remove from oven to cool. 
  3. To make filling: In a food processor, pulse cream cheese and 1/2-cup sugar substitute in until smooth. Add eggs, one at a time, pulsing well and scraping down bowl as necessary. Add sour cream, vanilla, lemon zest and salt, pulsing just to combine. Pour filling into prepared crust.
  4. Bake 40 minutes. Turn off oven; let cheesecake cool for one hour without opening door. Chill 12 to 24 hours. If desired, garnish with blueberries before serving.

Cooking Tip

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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