- 2 8 oz. pkg. cream cheese (leave out of refrigerator until soft)
- 1/3 C. Splenda
- 2 eggs
- 1/3 stick butter
- 2 heaping Tbs. peanut butter (almond butter also works well)
- 1 tsp. vanilla extract
- 1 1/3 C. of ground nut-meal (hazelnut, almond or pecan)
Crust: The crust can be made from any from any type of nuts. You could either purchase a nut-meal (from Trader Joe's) or crush the nuts yourself. I recommend using pecans, almond (Bob's Red Mill) or hazelnut meal. Others (walnuts, cashews) can be used but they are not as tasty. To crush them yourself, use a rolling pin and a cutting board. Crush into a meal (small particle) texture.
Combine nut-meal, softened butter and peanut butter in a small bowl. Mix together thoroughly. Place into a pie dish (glass or enamel). You do not have to grease the pan due to the oils. Form the crust with your fingers.
Filler: In a bowl, add cream cheese, Splenda, vanilla extract and eggs. Mix together either in a blender or by hand with a fork until creamy. Pour mixture into the crust. Pre-heat oven to 350 degrees and bake for 30-40 minutes. The top of the cheesecake should produce a small crack, with a slightly yellow or light brown top starting to occur. To assess if cooked, you could stick a fork into the center; if no residue clings to the fork, it's done. Let set for 10 minutes to cool.