Thursday, May 2, 2013

Sugar-Free Cheesecake (with Splenda)

Sugar-Free Cheesecake (with Splenda)

2 tablespoons Splenda sugar substitute
2-3 tablespoons melted butter
1.5 cups graham cracker crumbs
Optional - cinnamon. I sometimes add this to the crust for a background flavor

1 pound cream cheese, softened
1 cup Splenda
1 teaspoon vanilla extract
3 eggs
2 cups sour cream

Preheat oven to 375 degrees

In a small bowl combine Splenda, butter, and graham cracker crumbs. Use a fork or your fingers to mix ingredients together and sprinkle evenly over the bottom of a 9-inch spring form pan and press the crumbs down lightly. Place into pre-heated oven for 10 minutes.

In a medium bowl (or mixer bowl) put cream cheese, Splenda, and vanilla. Beat until it's fluffy and free of lumps. Add the eggs, one at a time, mixing until they just combine, add sour cream and mix until smooth. At this point you can add in any other ingredients (ie. Nuts, chocolate chips if desired.

Pour the batter into the springform pan with the prepared crust, place in pre-heated oven for 30-35 minutes. Refrigerate overnight before serving.

This cheesecake will keep well in the freezer for about a month.

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