1 1/2 cups of ground pecans
1/3 cup splenda
1 1/2 tsp cinnamon
6 tbsp butter, melted and cooled
1 egg, lightly beaten
1 tsp vanilla extract
16 oz light cream cheese, room temperature
3/4 cup sour cream
1/2 cup splenda
dash of sea salt
juice of one lemon
1 tbsp grated lemon rind
2 tsp vanilla extract
Preheat the oven to 325 degrees F.
Making the crust: Combine the ground pecans, splenda and cinnamon in a large bowl. Combine. Add the egg, butter and vanilla. Mix thoroughly. Press the crumb mixture into the bottom of a 10 inch pie plate. Spread the crumb mixture 1 1/2 to 2 inches up the sides of the pan.
Making the filling: Combine the cream cheese, sour cream, splenda and salt in a large bowl. Blend well. Add the eggs, lemon juice, zest and vanilla. Using an electric mixer, beat at low speed for a minute to blend.
Pour the filing into the crust. Bake for about 50 minutes until nearly firm in the center. Cool the cheesecake on a rack. Chill before serving. Makes 6 to 8 servings.