Peach and Brandy Marscapone Cheesecake that won’t make your ass fat, I peeeeeromise!

Now before you get your panties in a bunch cuz I’m tempting you to cheat on your diet— relax. It’s Sugar Free! And it’s Gluten Free! Go ahead, let your friends think they’re indulging– no one has to know it’s goodferya!

Cheesecake filling:
1 Tb butter
3 peeled, pitted peaches
1/4 cup brandy
1 Tb vanilla extract
1/2 tsp cinnamon
pinch of nutmeg
8oz marscapone cheese
2 1/2 blocks of cream cheese (two 8oz boxes and 1/2 of another) *bring to room temperature
1 Tb fresh lemon juice
3 eggs
1/2 cup Truvia

Crust:
2 cups of pecans ground up in the food processor until fine
3 Tb of melted butter

Topping:
3/4 cup balsamic vinegar reduced down to a sweet syrupy delish

In medium sauce pan, melt butter and stir in peeled, pitted peaches. Smash down peaches into the butter and let simmer for 5 minutes on medium heat. Add 1/4 cup brandy, vanilla, cinnamon and nutmeg and let the peaches macerate (fancy way of saying let them get mushy and absorb the booze and butter!) for another 10-15 minutes, stirring every few minutes.

Put peach mixture into a food processor (or blender) and mix for 30 seconds. Add the marscapone and the cream cheese, lemon juice, truvia and eggs and blend for 1-2 minutes until combined without any lumps.

Combine pecans and melted butter and press down into a greased Springform pan. Pour in cheesecake filling and bake at 325 for one hour. Cool cheesecake in fridge for 3 hours before serving.

Immediately before serving, make balsamic topping. Pour 3/4 cup balsamic vinegar in a sauce pan and bring to a boil. Reduce down on medium high heat until balsamic vinegar turns the consistency of syrup. Drizzle on top of cheesecake right before you serve it.