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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