Ingredients

For the crust
• 2 c. almonds
• 1 stick butter
• 1 tsp. cinnamon
For the filling
• 1 8 oz. package of full-fat cream cheese
• 1 medium tub sugar-free Cool Whip
• ¼ c. Truvia
• ½ tsp. almond extract
• 1 tbsp. Grand Marnier liqueur
For the cranberry topping
• 1 c. water
• ¼ c. Grand Marnier
• 12 oz. fresh cranberries
• Juice from ½ lemon
• Juice from ½ orange
• ½ c. Truvia
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• ½ tsp. cloves

Instructions

For the crust
1. Place almonds in a food processor for about 1 minute until ground.
2. Melt butter and combine with ground almonds and cinnamon.
3. Press into a springform pan or pie plate. (Optional: If you prefer toasted almonds, bake crust at 350° for 10 minutes.)
For the filling
4. In a mixer, blend cream cheese and Cool Whip.
5. Bring both to room temperature and mix with Truvia, almond extract, and Grand Marnier.
6. Spoon into pie crust. (Keep refrigerated until ready to serve, or keep in the freezer and take out an hour before serving.)
For the cranberry topping
7. Bring water and Grand Marnier to a boil with cranberries. Add lemon and orange juices, Truvia, and spices.
8. Simmer on low until reduced by about half (15-20 minutes).
9. Put cranberry mixture in fridge to thicken (about 30 minutes).
10. Top onto cheesecake.
11. Grab a fork and dig in!