Agave Cheesecake Recipe...

Here is the recipe for the Agave Cheesecake. You can also do the variation for Pumpkin Cheesecake:

Crust:

1 cup pecans

1/2 cup walnuts

1/2 cup unsweetened coconut flakes

3 tbsp splenda granular or sweetener of your choice

1/2 stick butter melted

Filling:

4 blocks of cream cheese (8oz each)

3/4 cup organic blue agave nectar

1/4 cup flour

5 eggs

1/3 cup heavy cream

1 tbsp vanilla

(** Pumpkin cheesecake: add 1 15 0z can of pumpkin and 1-2 tsp of pumpkin pie spice.)

Preheat oven to 350 degrees.

Spray a spring form pan with nonstick cooking spray.

For crust: put all ingredients except the butter into the food processor and chop fine. Put into a bowl, add the melted butter and mix together. Press mixture into the bottom of the spring form pan. Place in oven for 10 minutes and remove.

For filling: put cream cheese and agave nectar into the food processor. Mix until smooth, making sure to stop and scrap the sides as needed. Add 1/4 cup flour and mix until smooth, scraping as needed. With the food processor on, add the eggs one at a time, allowing each to mix in before adding the next. Add the heavy cream and vanilla, and mix until smooth one final time. (** Add pumpkin and spices right before adding the flour. Mix well.)

Baking: pour into the spring form pan over the just baked crust. Bake at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and continue to bake for 1.5 hours. Turn off the oven and open the door slightly and leave in the oven for an hour. Remove from oven, cover, and put into the fridge overnight. It won't look totally done when you remove from the oven but it will set firm in the fridge. Top with berries and homemade whip cream! YUM!