Ingredients:
- 2 cups sliced almonds
- 1/4 cup stevia divided
- ½ teaspoon ground cinnamon
- 5 tablespoons salted butter melted
- 32 ounces cream cheese
- 3 large eggs
- 2 teaspoons vanilla extract
- 16 ounces sour cream
Instructions:
- Heat oven to 300°F.
- In a food processor, add almonds, 3 teaspoons of stevia, and cinnamon. Pulse chop until almonds are finely ground.
- To make the cheesecake crust, in a medium bowl with the melted butter, stir in the ground almond mixture and mix well
- Press the crust into a 9-inch springform pan, making an even layer. Set aside.
- In a large mixing bowl, beat cream cheese with a hand mixer on low speed for about 2 minutes or until cream cheese is fluffy.
- Using the hand mixer, mix in the remaining stevia and one egg at a time.
- Once all three eggs have been mixed in, add vanilla extract and sour cream. Mix on low until fully combined.
- Pour the cheesecake mixture over the crust.
- Bake in the oven for 1 hour or until the top is golden brown. This can take up to 30 minutes extra of baking time.
- Turn oven off and leave the cheesecake in the oven with the door open for one hour to let it set.
- Cover the cheesecake with plastic wrap and chill in the refrigerator for 24 hours before serving. Serve chilled or at room temperature.
