1 pecan crust, 9 in. (i use diamond brand)
2 pkg cream cheese, 8 oz. each, softened
2 eggs
1/2 c heavy whipping cream
1/2 c granulated sugar substitute (i use swerve brand)
1/8 tsp salt
2 Tbsp lemon juice (fresh or bottled)
1 can(s) sugar-free fruit pie filling, 20 oz. for topping (cherry, apple etc…)

1. Preheat oven to 325 degrees F. Place pecan crust on a rimmed baking sheet; set aside.
2. Use an electric mixer to beat softened cream cheese until smooth.
3. Add eggs, cream, sugar substitute and salt. Beat until well combined, then beat in the lemon juice.
4. Pour mixture into pecan crust. Bake 50 minutes at 325 degrees F.
5. Remove from oven and allow to cool on counter for 30 minutes, then place in refrigerator for at least 2 hours before serving.
6. Top each slice, or whole pie, with some of the fruit pie filling.
7. Refrigerate leftovers.