If you've ever been intimidated by making cheesecake at home, this keto cheesecake will change that.
It's incredibly creamy, rich, and smooth, with a buttery crust and a texture that rivals any bakery version. The best part is you don't need a complicated method to get there. There's no water bath, no fussy steps, and no stress about cracks.
This is a simple, reliable recipe you can make with confidence, whether it's your first time baking cheesecake or something you've struggled with in the past.
Jump to:
- The Keto Cheesecake No One Knows is Keto
- Ingredients for the crust
- Ingredients for keto cheesecake filling
- How to make keto cheesecake without a water bath
- How to tell when cheesecake is done (avoid overbaking)
- Why did my cheesecake crack?
- How to fix a cracked cheesecake
- How to freeze cheesecake
- How to make a nut-free cheesecake crust
- How to make a smaller keto cheesecake
- How to make a crustless cheesecake
- Frequently Asked Questions
- Recipe Card
The Keto Cheesecake No One Knows is Keto
If you're looking for a keto cheesecake that tastes just like the real thing, this is it. It's thick, rich, and creamy with the same texture as a classic cheesecake. Some people even use it as a birthday cake.
The only real difference between a traditional cheesecake and this keto version is the ingredients. I swap the sugar for a low-carb sweetener and use an almond flour crust to keep it gluten free and keto-friendly. The result is a cheesecake that has all the flavor and texture you expect, with only 5 net carbs per slice.
I wanted a low carb cheesecake that was simple to make, super creamy, and didn't require a water bath or any complicated ingredients. This recipe checks all of those boxes.
This recipe is also flexible. You can make a full-size cheesecake or cut the filling in half for a smaller version during the week. If you want more options, you might also like my keto cheesecake fluff, keto mini cheesecake bites, or my no bake keto cheesecake.
Ingredients for the crust
You only need a few simple ingredients to make a rich, creamy keto cheesecake. Each one plays an important role in getting that classic cheesecake texture without the sugar.
This recipe uses easy-to-find, low carb ingredients you may already have in your kitchen. I've also included a few swap options so you can adjust based on what you have or your preferences. If you prefer a crustless cheesecake, I've included instructions for that further down in the post as well.
1 ½ cups almond flour or almond meal (168g) - instead of graham cracker crumbs, we need almond flour for our cheesecake crust to make it keto. You could also use sunflower seed flour if you need a nut free version.
¼ cup powdered sweetener (48g) - I use the Lakanto powdered sweetener for the crust recipe. It is an Erythritol and monk fruit sweetener blend. You could also use any version of your favorite keto sweetener that is a 1 for 1 swap for sugar.
1 teaspoon cinnamon - This gives our crust that graham cracker flavor.
6 tablespoons butter, melted (84g) - Butter helps bind everything together. I use salted so I don't have to add any additional salt to the crust. You could also use coconut oil.
Ingredients for keto cheesecake filling
48 ounces full fat cream cheese, room temperature (1361g) - Yes, that would be 6 blocks of cream cheese that are 8 ounces each. Having room temperature ingredients for any cheesecake is really important so your keto cheesecake isn't lumpy. I know this seems like a lot of cream cheese, but this is for a show stopping keto cheesecake and remember, I give instructions for ½ the size down below.
2 cups powdered sweetener (384g) - we're using powdered so our cheesecake isn't gritty.
5 large eggs, room temperature - yes, even the eggs need to be room temperature.
8 ounces full fat sour cream, room temperature (227g)
1 tablespoon vanilla extract
How to make keto cheesecake without a water bath
This section explains how to make this low carb cheesecake recipe step by step. For a full printable recipe, see the recipe card below.
The most important thing you should know when it comes to making a creamy cheesecake is that all of your ingredients should be at room temperature. I cannot stress this enough. Anything that is refrigerated should be left out for at least 4 hours. That means eggs, sour cream, and cream cheese.
Submerging your eggs in warm water will help speed up the process, as will unwrapping and chopping your cream cheese into smaller pieces.
Tip: This makes a thick keto cheesecake so make sure your spring form pan is 10 inches (24cm) by 3 inches (8cm). I also give instructions for a smaller cheesecake in the recipe card at the bottom of this post.
Step 1 - Pre-heat the oven to 325F (162C) and make sure the oven rack is in the center of the oven. Combine all of the dry crust ingredients in a medium mixing bowl. Now mix in the butter and stir until everything is combined. Pour the crust ingredients into the springform pan and press halfway up the sides using your fingers. I like to use a flat bottomed cup to get the crust completely even. Now we need to bake the keto cheesecake crust for 5-8 minutes. Remove from the oven and set aside.
Note: baking the crust is a change from my original recipe.
Step 2 (Make the filling) - We need a large bowl and were going to beat all of the softened cream cheese with a hand mixer or stand mixer (paddle attachment) until it is light and fluffy. We're going to add in the sweetener ⅓ at a time and mix until the sweetener is fully incorporated. Now we add in each egg one at a time until they are incorporated. Finally, add in the vanilla and sour cream and stir for just a few seconds more. Don't over mix as this will incorporate too much air and your cheesecake could crack. The keto cheesecake batter is done!
Step 3 - Pour the low carb cheesecake batter into the crust and even out the top. Now we need to bake it in the oven for 50 minutes. The top should no longer be glossy and the center will still be jiggly when it is ready. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven, run a sharp knife between the cheesecake and the sides of the pan (do not remove the springform). Let the cheesecake cool on the counter for 1 hour.
How to tell when cheesecake is done (avoid overbaking)
Everyone has ovens that perform differently. Your cheesecake is finished baking when the edges are set and the center is still jiggly.
Here is a less than 1 minute video showing how to know if your cheesecake is cooked: https://www.youtube.com/watch?v=hadmpW_hASs
Why did my cheesecake crack?
Cheesecake cracks are very common, and most of the time it comes down to one thing: too much heat or sudden temperature changes.
The main reason a cheesecake cracks is overbaking. When the cheesecake cooks too long, it dries out and the top starts to split as it cools. The center should still have a slight jiggle when you take it out of the oven.
Another common cause is baking at too high of a temperature. Cheesecake needs gentle, even heat. If the oven is too hot, the outside cooks too quickly while the inside is still setting, which leads to cracks.
Cooling too quickly can also cause cracking. Taking the cheesecake straight out of the oven and exposing it to cooler air can make it contract too fast. That sudden change is enough to create cracks on the surface.
The good news is that cracks don't affect the taste at all. Your cheesecake will still be rich, creamy, and delicious. And if you want to cover it up, you can always add whipped cream, berries, or a drizzle of chocolate on top.
How to fix a cracked cheesecake
If your cheesecake cracked, don't worry. It's still perfectly good to eat and just as creamy and delicious.
The easiest way to fix a cracked cheesecake is to cover it. Once it has completely cooled, you can top it with whipped cream, fresh berries, or even a drizzle of chocolate or caramel. This hides the cracks and makes it look even more appealing.
If you want a smoother finish, you can also gently spread a thin layer of whipped cream or frosting over the top to cover the surface.
For small cracks, sometimes you can disguise them by lightly pressing the edges together while the cheesecake is still slightly warm, but this doesn't always work and isn't necessary.
At the end of the day, cracks are just cosmetic. The texture and flavor are still exactly what you want, so don't overthink it.
How to freeze cheesecake
This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
This is a good reference for freezing a whole cheesecake
To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
How to make a nut-free cheesecake crust
If you are intolerant to nuts, you can simply make this a crustless cheesecake (instruction in the recipe card) or you can use sunflower seed flour in place of the almond flour. They are a 1 for 1 swap for each other so it will work perfectly.
How to make a smaller keto cheesecake
To make a smaller keto cheesecake, you would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs.
During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
How to make a crustless cheesecake
If you want to skip the crust, you can easily turn this into a crustless keto cheesecake. The filling works perfectly on its own and still comes out thick, creamy, and rich.
To make it crustless, simply prepare the cheesecake filling as directed and pour it directly into a greased or parchment-lined springform pan or baking dish. Bake using the same instructions.
Because there's no crust, be sure to let the cheesecake cool completely before removing it from the pan so it holds its shape.
A crustless version is a great option if you want to save time, reduce ingredients, or keep the carbs even lower.
Frequently Asked Questions
This cheesecake has about 5 net carbs per slice, depending on how you cut it and the exact ingredients you use.
Yes. This low carb cheesecake is actually better when made ahead. Let it cool, then refrigerate for at least 4 hours or overnight for the best texture.
No. This recipe is designed to be made without a water bath and still come out creamy and smooth.
A granulated low carb sweetener like erythritol, monk fruit blend, or allulose works best. Allulose will give you the smoothest texture with no graininess.
This usually comes from the sweetener. Some sugar substitutes don't dissolve as well. Using powdered sweetener or allulose can help prevent this.
Yes. While almond flour crust is the most common, you can use a nut-free crust or skip the crust entirely and make it crustless.
The edges should be set, but the center should still have a slight jiggle. It will continue to firm up as it cools.
Store your low carb cheesecake covered in the refrigerator for up to 5 days.
Yes. Cheesecake freezes very well. Wrap slices individually and store in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Card
Keto Cheesecake (Creamy, No Cracks, Easy Recipe)
Ingredients
- 1 ½ Cups almond flour (see my favorite on Amazon)
- ¼ Cup Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 1 teaspoon Cinnamon
- 6 Tablespoons Butter, melted
- 48 ounces full fat cream cheese, room temperature
- 2 Cups Powdered Sweetener (Clicke here to see my favorite on Amazon)
- 5 Large Eggs room temperature
- 8 Ounces Sour Cream room temperature
- 1 Tablespoon Vanilla extract
Method
- Pre-heat the oven to 325F (160C). Adjust the rack to the middle of the oven. Combine the crust dry ingredients in a medium bowl. Mix in the butter. Pour the crust mixture into the springform pan and press halfway up the sides using your fingers. Use a flat bottomed cup to press the mixture into the bottom. Bake for 5-8 minutes. Remove and set aside while you make the creamy filling.
- In a large mixing bowl, beat the room temperature cream cheese with a hand mixer until light and fluffy. If you use a stand mixer use the paddle attachment.
- Add in the sweetener a little at a time (about ⅓) and beat with the hand mixer.
- Add in the room temperature eggs one at a time and beat until well incorporated.
- Finally, add in the vanilla and room temperature sour cream and beat until just incorporated.
- Pour the cheesecake mixture into the crust and even out the top. Bake in the pre-heated oven. Check after 50 minutes. The top should no longer be glossy and the center should still be jiggly.
- Turn off the oven and crack the door. Let the cheesecake sit in the oven for 30 minutes. Remove the cheesecake from the oven run a sharp paring knife between the cheesecake and the pan (this is to ensure the cake doesn't stick. Do not remove the springform). Let sit on the counter for 1 hour.
- Cover loosely with plastic wrap or aluminum foil and refrigerate for at least 8 hours.
- Remove the springform pan sides, decorate the top, and serve. Makes 12 slices.
Notes
- Make a smaller keto cheesecake - You would use the same ingredients for the crust, but you would cut all of the filling ingredients in half and use 3 eggs. During the baking process, check on your cheesecake at the 30 minute mark and keep an eye on it. It will be ready when the edges are set but the center is still jiggly.
- Nut free version: If you are intolerant to almonds, you can do a 1 for 1 swap with sunflower seed flour!
- Pan size: This keto cheesecake recipe requires a large springform pan. I have linked to one in the recipe carb above. If you use one that is too small, you will have leftover filling.
- Crustless low carb cheesecake: To make this without a crust, line the inside of the springform pan with parchment paper. You can also butter the sides and bottom really well. Then continue with the cheesecake as normal.
- Keto pumpkin cheesecake: Simply replace the sour cream with pumpkin puree and add in 1 teaspoon of pumpkin pie spice.
- Very important: The most important thing you should know when it comes to making a traditional cheesecake is that all of your ingredients should be at room temperature. Anything that is refrigerated should be left out for at least 2 hours, preferably 4. That means eggs, sour cream, and cream cheese. Submerging your eggs in warm water will help speed up the process of bringing the ingredients to room temperature, as will unwrapping and chopping your cream cheese into smaller pieces.
- Freezing: This is a large keto cheesecake but good news, it freezes very well! You can freeze individual slices or the whole cake...or half of the cake!
- This is a good reference for freezing a whole cheesecake
- To freeze individual slices, simply slice the pieces of cheesecake and place them on individual pieces of plastic wrap. Wrap them tight, place in a freezer bag or bowl, and store them in the freezer for up to 2 weeks. Any longer than 2 weeks and they will lose quality.
Erin says
Hi Jennifer,
Great recipe. I've made it a few times and it comes out great. However, and this is a big however. Your affiliate link for the pan is not something I would recommend. Nothing to do with you, but people are trusting your recommendation and in all honesty it is a sub par springform pan that I got damaged and was overpriced for the shoddy quality even if it had been in pristine condition.
Great recipe. Used other pans to make.
jenniferbanz says
That is good to know Erin, thank you!
Allison says
Is the nutrition value for the whole cheesecake or per slice??
jenniferbanz says
per slice
Cindy says
How slices do you get out of the cake
jenniferbanz says
this makes 12 servings
Becky says
This is delicious! I love the added cinnamon to the crust. The cheesecake tastes more like the original NY cheesecake than any other keto recipe I’ve tried!
Katherine Ewing says
I made this cheesecake over the weekend & it was wonderful. I didn't see the revised instructions to use a 10" spring form pan until after I made it, but it still turned out great. I am not getting the same nutrition numbers as you though, including coming up with a net carb of 5g. Even the fat number is higher. The sugar substitute is coming up with 0 carbs on my carb manager, so it isn't the xylitol that you mentioned to other inquiries. I used the original bricks of Philadelphia cream cheese, so that has less than 1 gram per serving. I also used full fat Daisy sour cream. What brand did you use? I would like to get specific details because I really really like this recipe, but it seems to good to be true to continue making. Please give us more details!! Thanks!
Amy Kerlin says
OMGsh!! I just recently found this channel as my family and I just started Keto officially on December 1st. This recipe is absolutely amazing! It totally deserves 10 stars!! I really wanted something sweet for the holiday that tasted like the junk we lived on prior to changing our way of eating. The cinnamon in the crust made it even tastier than the graham crust we have always enjoyed. Thank you for this blog, your videos, and this recipe!! This is my new go-to site. 🙂
Tina Starnes says
I was thrilled to make a cheesecake that looks like something served in a restaurant -- and it tastes like one too. I added a handful of sugar free chocolate chips to the mix. Delicious!!!
Christelle says
I'm about to try out this recipe and wanted to know if instead of pumpkin, orange can be used? I've seen another dessert with orange puree and thought it would be a great addition
jenniferbanz says
I am not sure but let me know if you try it!
Shellie Petty says
Hey Jennifer, this is by far our favorite cheesecake recipe! We've been on keto for a year and have made it SEVERAL times! But, we always have a LOT of batter leftover! Can the batter be frozen???
Thanks!
Frank says
I made the cheesecake for Christmas dinner dessert and it did not disappoint! WOW! It's so easy to make, I know we will make it again in the near future. Thank you for sharing your talents with the rest of the world...awesome job!
jerry says
very good , my first cheesecake ive ever made and it was very good, better than most store bought cheesecake forsure !
Carrie says
Of all the keto cheesecakes I've made, this is my favorite recipe. The crust is to die for (buttery AND cinnamon-y) and it's super easy. I served it at Thanksgiving and even the picky, carb-eating people took extra slices home with them. A few modifications I make: I use a 9" springform pan with the FULL crust recipe but only HALF the filling recipe. For me this makes the perfect ratio. I also sometimes use Swerve brown sugar blend in the crust for some extra depth of flavor. For the filling, I use Lakanto powdered monkfruit sweetener. Happy baking, y'all!
Erika Gonzales says
When you halved the recipe how many eggs did you use?
Mark says
Outstanding in every way. Cut the swerve by half in the filling and still was plenty sweet. Made it for Thanksgiving and everyone raved about it.
Eloise Marais says
I am wondering how long to bake this mix. If i dont use a crust and bake in small ramekins
jenniferbanz says
I am not exactly sure on the time but I would check them after 20 minutes
Judith Solorzano says
If I want to bake the crust before adding the filling how long do you recommend me to do to for?
jenniferbanz says
I would do 15 minutes or until it starts to brown
Judith Solorzano says
Thank you
Cassie says
This was a huge success with my family. Even my picky eaters liked it. It was also very easy to make. Thank you for sharing this recipe. I look forward to trying more from your site.
Eve says
I've made this many times. My favorite keto cheesecake recipe. I love to make this for non keto·ers as well. My coworkers loved this. I added strawberries before and cherries. Just love your recipes. So delicious. I shared this in a keto group and others made your recipe too. Thank you .
Christine says
I use Xylitol. Powdered is really hard to find and expensive so I just make it to powder in my Bullet (spice grinder would work) and I much prefer the taste. Monkfruit etc all have an aftertaste that I cannot get over! PS: Lemon zest is a must 🙂
jenniferbanz says
I did love xylitol until I became allergic! It really does have the best taste.
Tina says
Made this for Thankagiving. Having never made a cheesecake in my life I wasn't sure what I was getting myself into. First one cracked in half when I picked it up lol. Made another and cooked it 43 minutes and left it in oven 15 with the door cracked, it was perfect. I also used a food processor the second time around because I think I beat the first one too much. Put all ingredients in and put the processor on medium. It was delicious and my social media following watched the first disaster happen although the cracked one tastes great today, they were cheering for me and my cheesecake insanity.
LINDA MEYER says
I made this recipe for my daughter and she absolutely loved it. Thank you so much. How long is it good for and can I freeze it?
Carolina says
It tastes amazing, how long does it last in the fridge? What about if I place it in the freezer?
thank you
jenniferbanz says
Should be fine in the fridge for about a week. Freezing instructions are in the post
Yesenia says
I can’t find the freezing instructions 🙁
jenniferbanz says
Sorry! I thought I had that in the recipe. I will add it now
Cecilia says
If I half the cream cheese filling, how long do I cook it for? There was way too much filling last time I made this. Thank you!
jenniferbanz says
The filling is enough for a 10 inch springform pan like I linked to in the recipe card. If you cut the amount in half, I am not sure on the cooking time but I would check it after 30 minutes.
Becca says
It's about 45 minutes, if you make this for 2/3rds of the recipe. I don't own a springform pan, and was ready to bake. My 8" dark metal pie pan, coated in lard, was perfect.
(Plus, it's just one person here eating the cheesecake. LOL)
Crust alternative: I can't eat almonds and many other flours are pricy, so I went with coconut flour (about 1 cup; and upped the liquid and sour cream guesstimates to compensate); also left out the cinnamon in the crust.
So delicious, thank you!!
Helena says
Hands down the BEST low carb cheesecake I have made to date♡♡♡♡♡
And I have tried plenty!
Thank you so much for this recipe!!!
Nicole says
Could you add Lily’s sugar free chocolate chips to this recipe? Would it change the cooking time?
jenniferbanz says
Think you could but I am not sure how the cooking time will change. The internal temp should reach 150F
Assunta says
I made this cheesecake yesterday and we had a slice today. I thought it was fantastic and my fiancee paid me the biggest compliment which "this is the type of desserts I like and they are good for me" he doesn't like the keto dessert Ive made in the past.
I definitely be making this again and keeping it in my repertoire for daily and special occasion use.
Joseph says
If I use Lankanto Monkfruit Sweetener (2:1 powdered Sugar Substitute), should I use half the amount that you used for this recipe? Its supposed to be 2 times sweeter than swerve and regular powdered sugar.
James Yurky says
That’s my question also just got done making it the batter didn’t taste to sweet , my guess is you use the amount called for.
Darlene says
Made this cheese cake twice and LoVed it! I want to make a pumpkin cheesecake using pumpkin purée. Any recipe for that?
jenniferbanz says
replace the sour cream with pumpkin puree and add some pumpkin pie spice
JoyceK says
Thanks! I was about to ask the same question about making a pumpkin version! BTW; I came here to report that I made this NY style one using Swerve and it came out tasting excellent!! If I had not made this myself, I would not have known it was sugar-free. Excellent Recipe. Next, I am going to make the Pumpkin version!! Your site rocks, Jennifer!!
Michelle Petty says
Just divide the batter in half and use 1/2 the batter on the bottom. Mix pumpkin puree and pumpkin pie spice with the other half, then spoon out on top.
Jamie says
This tastes amazing!! I underbaked it so it’s backIn the oven but...
Question... do you know how many cups of filling this recipe makes? I had too much for my pan so I made crustless minis in a cupcake tin and I’m trying to figure out the new carb count for each one... which I can figure out if I had count total cups but I had already filled the crust and it was too late... ??♀️ So I wasn’t sure if you knew
jenniferbanz says
This recipe fills a 10 inch by 3.5 inch springform pan.
Anna M Rembiszewski says
is there a different way to make the crust i am allergic to nuts. i just started the keto diet
jenniferbanz says
You could try sunflower seed flour.
Kerri says
My daughter has a nut allergy. Do you happen to know what you could use in place of the Almond flour in the crust? Coconut flour, if so how much? TIA, can't wait to make this for Thanksgiving dinner!!
jenniferbanz says
Coconut flour would work but the amount would be a guess. You want it to have the same consistency as the crust I made so you may need to add more butter.
Charlotte Duggan says
Your video says to cook it at 300 degrees but the recipe says 325 degrees. ????
jenniferbanz says
written recipe is correct
Rosetta says
I cooked this twice both times it didn’t come out the same as the recipe !And I follow the recipe exactly ! How long to cook on electric stove? I think I need to raise temp to 350 and cook for another 1/2 hour!!! Unfortunately I had to throw it out because it caved on one side because it wasn’t cooked All the way via following the recipe
jenniferbanz says
I really am not sure. Hundreds of people have made this recipe with no issue.
Judith Solorzano says
I tried this receipe my question is what’s added to the strawberries?
jenniferbanz says
Just a little sweetener on top
Judith Solorzano says
Thank you for replying I have made this cheesecake twice it’s so good!!
Linda says
In a word AWESOME!!! Five stars is not enough. My son was just diagnosed with diabetes this week and I had them over today for his 42nd birthday. He wanted cheesecake so I decided to give this recipe a try. I have been known for years for my delicious cheesecake, so I was a little apprehensive about trying something different. To say it was a hit is an understatement. My husband will not touch anything low cal, low fat low carb.....................HE even liked it. am so pleased with this recipe. I don't know if I did something wrong, but it made way to much filling for one cheesecake pan. I have some small individual pans so I made four of those and I STILL had filling left.My recipe I usually use calls for you to beat it for 15 minutes, so I did beat it for longer than the recipe says (but only 5 minutes). I don't know if that made it "fluff" up more or what. Not exactly a problem. Honestly I can't stress enough how fabulous this was. Thanks, Jennifer!!!
Rosetta says
I just made this recipe the cheesecake still isn’t cooked I did put the pan in bath water!!
Ana says
Can you use Splenda confectioners sweetener instead or monkfruit sweetner? That's what I have in my pantry. If I half the recipe will it be ok? Seems like a lot of cheesecake for my family. I just started keto last Monday and I really miss eating sweets. Thanks so much! Looking forward to making this.
jenniferbanz says
yes you can use Splenda and it would be the same measurement. I think several people have halved the recipe successfully.
Ivan says
Can I use Lakanto Monkfruit instead of Swerve? Would it be same measure and do you think it will taste as good?
jenniferbanz says
yes! If you are using the powdered Lakanto you will need to use less. Start with half and taste the batter before you add the eggs.
Michele says
It doesn’t say to do a water bath when baking. So do you?
jenniferbanz says
I have never used a water bath
Donna says
I cut it and freeze it so I can eat it whenever I get the need for it ... it is awesome
Alicia Arguello says
I made this tonight and my whole family loved it! I halved the recipe and added pecans to the crust.
Lynn says
when you halved it, how long did you bake it?
Barb says
FANTASTIC!! I made this last night. I used all of the crust recipe, 1/2 of the filling recipe and baked it for 35 minutes. Perfection!!
Shannon says
Can I use granulated monkfruit in place of confectioners? Would it be the same amount?
jenniferbanz says
yes, and the same amount
Susan Berger says
If it's possible to swap out the Swerve for another sweetener ie: regular sugar, what would the measurement be?
jenniferbanz says
Yes, it would be the same measurement
Belen says
How many net carbs per slice!
jenniferbanz says
Carbs-fiber= net carbs
Naeema says
hi! where do we find info on nutrition for this? thank you 🙂
jenniferbanz says
That information is in the recipe card
Kristen says
I only had an 8" pan so cut the recipe in half and it was amazing! Well, I cut the filling in half, I still made the whole crust because you can't have too much crust lol. I made this for my family and in-laws and everyone raved about it, saying it was the best cheesecake they've ever had. I will definitely make this again!! So so yummy. I also made a Keto raspberry topping to go over it and it was delicious.
Marita says
Does this say 6 packages of 8 ounce cream cheese? Or is it just 8 ounces of cream cheese, sorry i'm a bit confused....
jenniferbanz says
it would be 48 ounces of cream cheese
sheena says
What other type of pan can be used, in place of a springform? What sizes?
jenniferbanz says
and 8X8 baking dish could be used and the cheesecake would be more like bars
Syndi says
This is the best cheesecake I have ever had. My family loves it!
Susan Ruiz says
This is a great tasting cheesecake and I would definitely make it again. However, the first one I followed the recipe exactly with the cooking time and cooling time but it was not done all the way in the middle. I let it warm to room temperature again and put it back in the oven and cooked for another 45 minutes, then started the same cooling regimen. It turned out much better. So my next time I will double the baking time.
Tara E. says
This is delicious! My first one turned our fabulous. Wondering if you can add pumpkin to the recipe, if so what would you recommend?
Wina says
I just made this cheesecake. I don’t yet know what it tastes like as it is sitting in my oven cooling. U did not check on it during the 50 minute cooking time and just opened my oven. I was so disappointed. I think I’d would have been beautiful had I used folded parchment paper as a damn around the edges. I don’t know if I over beat it or what but it rose in the cooking probably somewhere between 2 to 3 inches. Because of that the edges avalanched off an onto the bottom of the oven. I was planning on taking this to a church function tomorrow. I will definitely try it again but I will put a parchment paper damn around the edges next time.