" 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!