Cheesecake with Sour Cream Topping

Cheesecake with Sour Cream Topping

Makes 16 serving

Calories: 200; Fat: 17g; Total Carbs: 3.7g; Fiber: .7g; Net Carbs: 3g; Protein: 8g


  • 32 oz. Philadelphia Original Cream Cheese, room temperature
  • 4 large Eggs
  • 1 cup Granulated Swerve
  • 1 tsp. Vanilla extract
  • 2 TBSP Sugar Free Vanilla Syrup


  • 3/4 cup Almond Flour
  • 2 TBSP Granulated Swerve
  • 4 TBSP Butter – Salted


  • ¾ cup Sour Cream
  • 3 TBSP Granulated Swerve
  • 1 TBSP Sugar Free Vanilla Syrup


  1. Prepare your spring form pan.
  2. Preheat oven to 325 F
  3. For the Crust: In a medium microwave safe bowl, melt butter then add in almond flour and Swerve and stir to combine.
  4. Press your crust into the bottom of your spring form pan.
  5. For the Cheesecake: In a medium sized mixing bowl combine Cream cheese, eggs, remaining swerve, vanilla and vanilla syrup. Mix with mixer until smooth and creamy. Do not whip. Use your paddle attachment and stay on low.
  6. Pour your cheesecake mixture into your spring form pan.
  7. Bake for 55 minutes or until the center is just set.
  8. Turn the oven off and open the door slightly and let the cheesecake rest for 1 hour.
  9. Remove the cheesecake from the oven and run a knife around the outside of the cheesecake to make sure it is not stuck to the pan.
  10. Remove the outer ring and let cool while preparing the topping.
  11. To prepare the topping: In a small bowl or large mixing cup combine sour cream, swerve and sugar free vanilla syrup. Mix until well combined.
  12. Pour onto the cheesecake and smooth with an offset spatula or the back of a spoon.
  13. Place the cheesecake in the refrigerator for at least 4 hours overnight is best.
  14. Slice into 16 pieces and enjoy!

Keep refrigerated.

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