1 cup ground pecans
1 egg white
2 tablespoons melted butter
1 1/2 teaspoons orange zest
2 8-ounce packages cream cheese -- softened
3/4 cup Splenda Granular
3 large eggs -- lightly beaten
1/4 cup heavy cream
3/4 cup cranberries -- coarsely chopped
Preheat oven to 375 degrees. For crust, in bowl combine ground
pecans, egg white and butter. Press into bottom of 9-inch springform
pan. Bake 8-10 minutes, or until lightly browned. Remove from oven
and cool slightly.
In mixing bowl beat cream cheese and splenda with electric mixer on
medium speed for 5 minutes. Mix in eggs, one at a time, and orange
zest until combined. Fold in cream. Pour into crust-lined pan.
Sprinkle with cranberries.
Bake 35-50 minutes or until a 2 1/2-inch area around edges appears
set when gently shaken. Cool on wire rack 15 minutes. Using a small
sharp knife, loosesn edges from sides of pan. Cool for 30 minutes.
Remove side of pan. Cool completely. Cover and refrigerate at least
4 hours before serving.
Per serving (excluding unknown items): 231 Calories; 23g Fat (85.6%
calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber;
100mg Cholesterol; 152mg Sodium.