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Thursday, December 15, 2011



  • 1 1/2 cups sugar free chocolate wafer cookie crumbs
  • 1 1/2 cups chopped pecans
  • 4 tablespoons butter
  • 3 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 pkg. sugar free chocolate jello
  • 1 cup sour cream


  1. Preheat oven to 400 degrees F 
  2. Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan.
  3. In a large bowl, with and electric mixer on medium speed, beat the cream cheese until fluffy. Beat in the eggs, vanilla,  until smooth and well blended. Approximately 2 minutes. Add the pudding mix and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top.
  4. Bake at 400 degrees F  for 15 minutes then reduce oven temperature to 300 degrees F  and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve.