Snickerdoodle Cheesecake

Cheesecake that's not only low-carb, but sugar free and gluten free.  So delicious and rich,  you'd swear you shouldn't eat it!
  • 2 1/2 c. Smart Cookie Baker Snickerdoodles, dried slightly and crumbled (best in food processor)

  • 3 T. erythritol

  • 1/4 t. Better Stevia, powdered

  • 1/2 cup melted butter

Mix Snickerdoodle crumbs, erythritol, stevia, and melted butter in a 10 inch springform pan.  Press down.

  • 3 8-oz. packages cream cheese

  • 3 eggs

  • 1/2 c. erythritol

  • 2 t. Better Stevia, powdered

  • 1 t. vanilla

Add all ingredients into bowl of stand-up mixer.  Mix until smooth and fluffy.  Pour over crust.

Bake at 325 F on upper-middle rack for 40-45 minutes. Do not overbake or cake will split.

Optional Topping:

1 pt. sour cream or Greek yogurt

1 t. vanilla

3 T. erythritol

1/4 t. Better Stevia

Mix and spread over cake. Bake another 5 minutes - watch so the cake does not burn.

Refrigerate for at least 24 hours before serving.

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Stop in to Fruitful Yield, Sweet Natalie's, Prisco's, Sweetland Bakery, Mother Earth Foods, Valley Naturals, The Healthy Way, That Keto Kitchen, or Rosie's Gluten Free Sweets for our Smart Cookie Baker treats ... see our Locations for a store near you.
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