Crust:
1½ cups ground pecans, walnuts, or almonds
2 Tbsp butter
3 Tbsp walnut or coconut oil
1½ tsp vanilla extract
1½ tsp cinnamon
1 medium egg
2 tablespoons Truvía™ or ½ tsp stevia extract or ½ cup Splenda®
Filling:
16 oz Neufchâtel cheese, room temperature
1 cup sour cream
3 eggs
Juice of one lemon and 1½ tablespoons freshly-grated lemon peel
2 tsp vanilla extract
Dash sea salt
2 Tbsp Truvía™ or ½ tsp stevia extract or ½ cup Splenda®
PREPARATION
Mix ground pecans or almonds, cinnamon, and sweetener in mixing bowl. Melt butter and add to mix, followed by egg and vanilla extract. Mix thoroughly.
Press crumb mixture into 10" pie pan, covering bottom and working up sides.
Pre-heat oven to 325° F.
Mix room temperature-softened Neufchâtel cheese, sour cream, sweetener and sea salt into mixing bowl.
Blend at low speed. Add eggs, lemon juice and lemon peel, vanilla extract and blend together, then blend at medium speed for 1 additional minute.
Pour batter into crust; bake for 50 minutes.
Remove from oven and cool.