Cheesecake- low carb

original version plus how to increase in size for potluck. This way you can make a full size or the pie plate size.

Crust: 2/3 cup pecans (chopped fine)
1 stick margarine (Land o’ Lakes)
1/3 cup sugar substitute
3/4 cup almond flour
1/4 tsp vanilla

Filling: 8 oz cream cheese (let soften to room temperature)
1/4 cup sugar substitute
1/2 tsp vanilla
1 egg white

Topping: 1 can (15 oz) sliced peaches or fresh berries
1/2 tsp cinnamon

Preheat oven to 425.
Blend all crust ingredients; spread into pie plate.
Beat egg white, sugar, vanilla, and cream cheese. Pour filling into crust.
Drain peaches; mix with cinnamon. Arrange peach slices over filling.

Bake at 425 for 10 minutes; lower oven temp to 400 and continue baking for 25 minutes. Allow to cool to room temperature, then refrigerate.

For potluck, tripled the filling recipe. The single crust recipe should be sufficient, but you can increase it slightly if necessary.

Spread crust into 9 inch springform pan.

           3   8 oz packages cream cheese
           3/4 cup sugar
           1 1/2 tsp vanilla
           3 egg whites

The topping quantities stay the same.

Bake at 425 for 10 minutes; reduce temp to 400 and continue baking for 30-35 minutes. Watch crust carefully. Do not overbake!