Easy crustless cheesecake
Actual cheesecake
Ingredients:
(4) 8oz packs of philadelphia cream cheese
1 cup fresh squeezed lemon juice.
4 cups granulated sugar or you can use 4 cups Splenda substitute for making it sugar free.
16 oz bag of pecan pieces
Put the pecans in the food processor and chop until they are the consistency of coarse sand.
Fold the softened cream cheese and lemon juice together in a mixing bowl and slowly add sugar or sugar substitute using a mixer.
The cheese will become the consistency of thick whipped cream as air gets whipped into it.
Take a large pie plate and spread the ground pecans evenly over the bottom.
Spoon in the cheese filling and using a rubber spatula or wooden spoon, spread it around evenly.
It should fill a standard 9 inch pie plate.
You can top it with cut strawberries, blackberries or whatever and you can use any leftover ground pecans to decorate the top.
posted by Bill Rowland @ September 26, 2007
34 Comments
34 Comments:
Hunger pangs are striking now. Can I come over for dessert?
Tat looks pretty good.
But it is the crust that I like the best!
Sounds good. Ain't no one don't like no cheez cake!!
Thanks for adding ten pounds to my butt Hammer.
Yummy! I'm going to make that!
4 cups of sugar! Are you quite sure!
That's cheesy.
My Mom used to make one using dream whip and the cream cheese - I think whipped cream would do the same to keep it natural. We have been using Stevia instead of chemical substitutes - I wonder if you absolutely need the bulk...
It's hard to keep that stuff around. Even Homer would agree with me.
That sounds GREAT, Hammer !!! I'm going to try it this weekend !
Sounds and looks so yummy! I'm glad you got the cream cheese brand right- Philly. My BIL, makes the meanest cheesecake from the original Philly recipe and it blows us away every time.
I'm passing this along to him, cause you know I been banned from baking ever since I started the a fire in my oven, again, at the beginning of the year. Geesh, can't anyone take a joke in my house?
Can you use other kinds of cheese like Stilton or Cheddar? I shall try it with Stilton I think... I have some in the fridge..
David: But of course :)
lamb: It's rich but tastes good
nickel: the pecans make a good substitute. I made it this way so it could be sugar free for all the diabetics in my family.
phosgene: thanks, I've yet to meet someone who didn't like t.
h20: My pleasure :)
yoga gal: Hope you like it :)
mcewen: I used the splenda that measures one for one with sugar and it came out pretty good. It might be too sweet for some.
jeannie: I needed some bulk to get the mixture to be light but the whippe3d cream and stevia would probably do the trick.
paul: it doesn't last long around here.
annie: Enjoy :)
Debbie: I'm the same way so I make bakeless stuff like this a lot more now
mutley: stilton would be intense. cheddar would be pukey :)
Yum
And
Double Yum
:-)
That cheesecake looks marvelous!
Good Thursday morning to you, Hammer !
My updated blog address is:
www.yesilovethat.blogspot.com
(The link you have for me still goes to my old blog...)
Mmmm, looks wonderful.
Whoa, Hammer! This rocks. Using Splenda and pecans instead of sugar and graham crackers, this is pretty low carb.
Right down my alley.
I'll have to buy the fixin's next time we shop for groceries. I'll let you know how this turns out.
I make a very easy cheesecake that you have to bake.
I make a cream cheese pie too. Graham cracker crust, one block cream cheese, 1/2 cup sugar, and one tub of whip cream. Whip it all up, put in crust, top with fruit or whatever you want and chill.
The peacan crust sounds so much better than graham crackers! I've also tried Kosher cream cheese...not much difference in taste, but the filling was fluffier so no need to use any whipping cream. The tip for Splenda is most welcome.
Thank you, Hammer!
Veritas et Fidelis Semper
Cheesecake should be officially named one of the 7 Wonders of the World. I'll have to ask the UN or whoever decides these things about that. Instead of pumpkin pie, I'm planning on making a pumpkin cheesecake extravaganza come Thanksgiving!
I make cheesecakes every year at Christmas, and Philly Cream Cheese works quite well. Cheers Hammer...
okkkkkkkkkkkkkk running to find something yummy to eat now...thanks for the hunger pains..lmaoooooooo.
thanks. now I am starving. that was like food porn.
G'day Hammer,
So is the value of pi(e) still 3.142?
It looks fabulously good, thanks for the extra pounds I don't need.
That looks awesome...Thanks for the recipe.
Even though I love the crust, this sounds too good to pass up. I WILL try it and let you know what happens.
See, when it comes to these no-bake recipes, I have a hard time not eating the mixture right out of the bowl.
I have one too that is very similar. You do the same cream cheese/lemon juice mixture, only you fold in some whipped cream to lighten it up a bit. Then you layer it in a 13x9 dish with graham crackers and then top it with fruit. Let it chill for a little while to let the graham crackers soften and oh... my... god.
OMG!!! I LOVE cheesecake..and this sounds sooo easy!! Thanks for sharing!
Peace
do you weigh like two tons, hammer?
if so, it gives new meaning to barefoot and pregnant in the kitchen!
try this with your recipe:
press your favorite shortbread cookie dough into a pizza pan - score and bake according to directions - cool and put all the stuff in your recipe on it along with some berries or pie filling on top and then the nutz - chill, cut into pizza wedges - VOILA!
FRUIT PIZZA!
That looks REALLY good!!!!
Thanks for the recipe!!!!
I didn't read the dozens of comments...but what you can do...is take graham crackers and eat this like chips and dip...oh YUM!
Yuuuuuuuum! Thank you. =)
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