" Splenda " D Cheesecake Sugar-free Low-carb
Total Time: 1 hr 20 mins
Preparation Time: 30 mins
Cook Time: 50 mins
Ingredients
- Servings: 10
- 1 1/4 cups graham cracker crumbs
- 2 tablespoons splenda granular, sugar substitute
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup slivered almonds
- 1/4 cup butter (melted) or 1/4 cup margarine (melted)
- 1/2 pint heavy whipping cream
- 1/4 cup splenda granular, sugar substitute
- 1 teaspoon vanilla extract
- 3 (8 ounce) packages cream cheese (room temp.)
- 3 eggs
- 1 1/4 cups splenda granular, sugar substitute
- 1 tablespoon cornstarch
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice (optional)
- 1 pint sour cream
- 1/2 cup splenda granular, sugar substitute
- 1 teaspoon vanilla extract
Recipe
- 1 grahm cracker crumb crust:.
- 2 mix together: crumbs, splenda, spices, and almonds.
- 3 stir in butter, mix well.
- 4 press into bottom and slightly up sides of 10 inch spring form pan.
- 5 set aside.
- 6 filling: (whipped cream portion).
- 7 first beat heavy whipping cream until it starts to look frothy, then add ¼ cup splenda and 1 teaspoons vanilla extract. continue beating until firm peaks form.
- 8 set aside.
- 9 filling:.
- 10 preheat oven to 350°f.
- 11 in a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- 12 take half of whipped cream mixture and fold into filling.
- 13 set aside other half of whipped cream mixture.
- 14 pour filling into prepared pan.
- 15 bake at 350°f for 35 - 40 minute.
- 16 remove from oven and let cool for 5- 10 minute.
- 17 reset oven to 475°f.
- 18 while cheesecake is cooling prepare topping.
- 19 topping:.
- 20 mix together topping ingredients and pour over cake.
- 21 (note: this is where that turned up lip comes in handy. if you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- 22 return cheesecake to oven and bake at 475°f for 8 - 12 minute.
- 23 cool, and chill cake for at least 4 hours before serving.
- 24 just before serving decorate with remaining whipped cream and fruit of your choice . i prefer blackberries (as shown in photo).
- 25 enjoy!
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