Low Carb Classic Cheesecake with Cherry Topping
Indulge in the creamy decadence of a **Low Carb Classic Cheesecake with Cherry Topping**, a guilt-free dessert that delivers all the richness of traditional cheesecake without the sugar overload. Featuring a buttery almond flour crust and a velvety cream cheese filling sweetened with erythritol, this recipe is perfect for those embracing a keto or low-carb lifestyle. The cheesecake is crowned with a luscious layer of sugar-free cherry pie filling, adding a burst of fruity flavor to every bite. With simple, step-by-step instructions, this masterpiece comes together effortlessly, making it an ideal choice for special occasions or everyday treats. Whether you're hosting a party or indulging solo, this low-carb cheesecake will be a show-stopping addition to your dessert repertoire!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Granulated erythritol (or preferred low-carb sweetener)
- 0.33 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated erythritol (or preferred low-carb sweetener), for filling
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Sour cream
- 1 cup Sugar-free cherry pie filling
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine almond flour and 0.25 cup granulated erythritol. Stir in the melted butter until well mixed.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake the crust for 10 minutes, then remove and let it cool while preparing the filling.
In a large mixing bowl, beat softened cream cheese with 1 cup of erythritol until smooth and creamy.
Add in vanilla extract and mix well.
On medium speed, add the eggs one at a time, mixing just until combined after each addition.
Gently blend in the sour cream until the mixture is smooth.
Pour the cream cheese filling over the cooled crust, smoothing the top with a spatula.
Bake the cheesecake for 50 minutes. It should be set around the edges but still slightly jiggly in the center.
Turn off the oven, slightly open the door, and let the cheesecake cool inside the oven for another hour to prevent cracking.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan.
Spread the sugar-free cherry pie filling evenly over the top of the cheesecake just before serving.
Nutrition Facts
Calories |
4626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 433.8 g | 556% | |
| Saturated Fat | 223.9 g | 1120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1597 mg | 532% | |
| Sodium | 2597 mg | 113% | |
| Total Carbohydrate | 411.7 g | 150% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 51.2 g | ||
| Protein | 101.8 g | 204% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1408 mg | 108% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1041 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
