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Low Carb Vanilla Bean Cheesecake with Walnut Crust Recipe

Prep Time

10 minutes

Total Time

300 minutes

Yield

16
servings

Ingredients

  • 1½ cup walnuts (chopped)
  • 1¾ cup Splenda (or Virta-friendly sweetener of choice)
  • 4 tablespoons butter (melted)
  • 2 pounds cream cheese (softened)
  • 1 vanilla bean (cut lengthwise)
  • 4 eggs
  • ¼ teaspoon pure almond extract
  • ½ cup heavy cream
  • 2 cups sour cream
  • 1 tablespoon pure vanilla extract

Nutrition Info Per Serving

Serving Size

1 slice

Carbohydrates

9
g

Protein

8
g

Fat

39
g

Calories

404

You looked for the top low carb vanilla bean cheesecake and now you're here. Excellent! Consume just one mouthful of this keto recipe for vanilla bean cheesecake with walnut crust, and you will wonder how so much mouthwatering flavor can be crammed into a single dish without ruining your metabolic health. Best of all, this low carb vanilla bean cheesecake with walnut crust recipe is so easy to cook, a novice could whip up it. Ready to cook the best low carb vanilla bean cheesecake with walnut crust you've enjoyed in your life? Read on!

Instructions

  1. Preheat oven to 350°F.
  2. Coat a 10-inch springform pan with butter.
  3. Pulse the walnuts with ¼ cup sweetener until a fine powdery consistency is reached.
  4. Add in butter and continue to pulse until the mixture becomes moist.
  5. Press the crumb mixture onto the bottom of the pan.
  6. Put the springform pan in the oven and bake for 12 minutes or until the edges have browned.
  7. Decrease oven temperature to 300°F.
  8. Beat the cream cheese with the remaining 1¼ cup sweetener and the vanilla bean until just combined at low speed with an electric mixer.
  9. Beat the eggs, one at a time, scraping down the bowl between each one.
  10. Add the remaining 2 teaspoons of vanilla extract and almond extract.
  11. Continue to beat the cream until it reaches a smooth texture.
  12. Pour the cheesecake batter into the pan.
  13. Bake for 65-75 minutes, until lightly golden and slightly jiggly in the center.
  14. While the cheesecake is baking, combine sour cream with ¼ cup sweetener and vanilla extract in a separate bowl.
  15. Immediately pour the sour cream topping over the cheesecake and smooth it out.
  16. Return the pan to the oven to bake it for another 5 minutes.
  17. Remove from the oven and let cool at room temperature.
  18. Using a sharp knife, run it around the edge of the cake in order to remove the ring.
  19. Refrigerate the cake for 3 hours.
  20. Cover loosely with plastic wrap and proceed to refrigerate overnight prior to serving.
  21. Enjoy!