Cranberry Sunset Frozen Cheesecake Low-Carb, Gluten-Free Recipe

Cranberry Relish

1. Wash the cranberries and then put them in a Dutch oven or other large, heavy pan.
2. Add the sugar free DaVinci orange syrup and water and heat the berries over medium heat, stirring occasionally until they begin to pop.
3. Add the dried orange peel, 1 teaspoon of the orange extract, the lemon extract, and the cinnamon. Stir to combine all the ingredients.
4. Continue cooking until all the berries are popped, adding a bit more water if it is necessary to keep the berries from scorching. Stir the berries with a wooden spoon, pressing some of the berries against the side of the pot to mash them.
5. When all the berries are popped, add ½ cup of granular Swerve and the chopped pecans. Stir to combine them thoroughly into the cranberry mixture.
6. Taste test to adjust the sweetening to your personal taste.
7. If the mixture is too thin and watery, add the Thick It Up and continue cooking until the mixture thickens.
8. Remove the cranberry mixture from the heat, place in a large bowl, and set aside to cool completely.

Pie Filling

1. When the cranberry mixture is completely cooled, whip the softened cream cheese in a small mixing bowl.
2. In a separate, large mixing bowl, whip the heavy cream until soft (not stiff) peaks form.
3. Add the remaining ½ cup of the granular Splenda and the remaining 1 teaspoon of the orange extract. Continue whipping briefly to combine the ingredients thoroughly.
4. Gradually add the whipped cream cheese to the whipped cream mixture.
5. Add the cooled cranberry mixture and continue beating until all the ingredients are thoroughly combined.
6. Turn the cheesecake mixture into a large, ungreased springform pan.
7. Smooth the top of the cheesecake with a spatula, and cover with plastic wrap, pressing the wrap directly onto the top of the cheesecake so that no air can get to it.
8. Freeze until firm, a minimum of three hours.
9. To serve, remove the cheesecake from the freezer at least ½ hour before you want to serve it.
10. Remember to cut small slices because this cheesecake is very rich.