Low-Sugar Raspberry Cheesecake with Pecan Crust

Ingredients

• 1 cup pecans, ground in food processor
• 1/2 stick butter or margarine, to rub pie plate
• 2 pkg. lcream cheese, at room temperature
• 1/2 cup sweetener of your choice
• 2 tsp. vanilla extract
• 2 eggs
• 1 pkg. frozen raspberries without added sugar

Directions

1. Heat the oven to 325F. Add the pecans to a food processor or mini-chopper, and pulse them until they are ground with a little texture left.
2. Coat the pie plate generously with butter or margarine. Sprinkle the pecans into the plate, then use your fingers to press and scatter them so they cover the base and sides evenly.
3. Defrost the raspberries overnight in the refrigerator, or thaw them in the microwave. Drain them well and throw away the juice.
4. In a medium bowl, beat the cream cheese, Splenda, and vanilla with electric beaters until combined. Add the eggs one at a time, beating until the filling is smooth. The cream cheese needs to be at room temperature, or this part will be much harder than it should be.
5. Fold in the raspberries gently, stopping before they streak through the whole mixture and turn it completely pink.
6. Spoon the filling onto the nut crust, then smooth it into an even layer with a rubber scraper.
7. Bake the cheesecake for 35-45 minutes, until the middle is firm when you touch it.
8. Cool the cheesecake, then refrigerate it several hours or overnight before serving.