Makes: 12

Ingredients (Crust)
1 cup Wheat-Free Market All-Purpose Baking Mix
½ cup chopped pecans
3 tablespoons salted butter, room temperature
1 tablespoon Virtue Sweetener

Ingredients (Filling):
8 oz. cream cheese, softened
1 large egg
1 tablespoon plus 1 teaspoon Virtue Sweetener
¼ cup sour cream
½ teaspoon vanilla extract

Ingredients (Praline Sauce):
4 tablespoons salted butter
1 tablespoon plus 1 teaspoon of Virtue Sweetener
¼ cup heavy whipping cream
½ teaspoon vanilla extract
Extra pecans

Preheat oven to 325 degrees F. Line an 8 X 8 pan with aluminum foil and set aside.

Prepare crust by combining baking mix, pecans, butter and sweetener in a bowl. Press mixture into bottom of prepared pan and set aside.

Prepare cheesecake filling by blending cream cheese until smooth. Add egg and blend. Add sweetener, sour cream and vanilla. Blend well. Pour cheesecake batter over crust and bake for 15-20 minutes or until cheesecakes starts or crack or the edges begin to brown.  Cool cheesecake to room temperature.

Prepare praline sauce by adding butter to medium sauce pan over medium heat. Allow butter to melt and begin to bubble (but not burn) then sprinkle Virtue Sweetener over butter. Stir butter mixture until sweetener has dissolved. Add heavy cream and stir. Allow sauce to cook 2-3 minutes or until mixture thickens and starts to look golden. Add vanilla and stir. Remove from heat and place pot in an ice water bath and stir. (Ice water bath helps it not separate).  Stir sauce until it has cooled to lukewarm but still pourable. Pour sauce over cooled cheesecake. Sprinkle with more pecans and refrigerate at least 1 hour before serving.

Praline Cheesecake Squares

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