Like Cheesecake? Can't have sugar? then try this one. This Recipe was made for my wife and friends who are diabetic and really like my cheesecakes
Step 1: The Ingredients
Splenda Cheescake
Crust:
2 tablespoons Splenda sugar subsitute
2-3 tablespoons melted butter
1.5 cups graham cracker crumbs
Optional - cinnamon. I sometimes add this to the crust for a background flavor
Filling:
1 pound cream cheese, softened
1 cup Splenda
1 teaspoon vanilla extract
3 eggs
2 cups sour cream
Step 2: The Oven
Preheat oven to 375*
Step 3: The Crust
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 springform pan and press the crumbs down lightly. Place into pre-heated oven for 10 minutes.
Step 4: The Filling
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, etc...)
Step 5: The Cooking
Pour the batter into the springform pan with the prepared crust, place in pre-heated oven for 30-35 minutes. Refrigerate overnite before serving.
This cheescake will keep well in the freezer for about a month.
45 Discussions
2 years ago
dede103 below posted asking for nutritional info saying:
"Do you have any nutrition facts for this recipe such as carbohydrates,
fats, sodium, protein etc.? "
Here is the Nutrition Analysis for the above ingredients using Now You're Cooking! version 5.94 (available at: http://ffts.com) which uses the FDA nutritional info for 1/12 of the cheesecake:
NYC Nutrition Analysis (per serving or yield unit):
water=65.51 g; calories=384.6; protein=9.24 g; total fat=18.38 g; saturated fat=9.44 g; monounsaturated fat=5.11 g; polyunsaturated fat=2.38 g; trans fat=0.02 g; cholesterol=87.6 mg; carbohydrate=47.36 g; dietary fiber=1.35 g; total sugars=25.61 g; alcohol=0.12 g; ash=1.76 g; calcium=147.1 mg; phosphorus=170.6 mg; iron=1.48 mg; sodium=316.4 mg; potassium=246.6 mg; magnesium=21.06 mg; zinc=0.78 mg; copper=0.08 mg; manganese=0.42 mg; vitamin A=534 IU; vitamin E=0.93 mg AT; thiamin=0.11 mg; riboflavin=0.31 mg; niacin=1.41 mg; pantothenic acid=0.64 mg; vitamin B6=0.09 mg; folate=59.37 ug DFE; vitamin B12=0.58 ug; vitamin C=0.37 mg; selenium=8.81 ug; vitamin K=5.4 ug; refuse=1.05%; blocks carb:prot:fat=5.1 : 1.3 : 6.1; ECC=46.; %cal as carb:prot:fat=48:9:42; DietPoints=10.6
(complete analysis)
Reply 7 weeks ago
If that's the case them this has half of my son's allowable carbs for supper and twice his allowable sisters!
Reply 7 weeks ago
Allowable sugars,lol.
Question 7 weeks ago on Introduction
Does it have to be a springform pan? What would i need to change if i used a pyrex pie pan or even an 8 or 9 inch metal cake pan?
2 months ago
I received a lot of compliment! Thank you for sharing this recipe! I also added dark chocolate chips to give a little more flavor.
Question 6 months ago on Introduction
I have two questions. Could I use Stevia instead of Splenda? Can I use a premade graham cracker crust instead of making my own?
Reply 6 months ago
I’m not sure of the ratio of stevia for sugar, so the best I could say is try it and let us know. You could use the premade crust but I prefer making my own
6 months ago
graham crackers have sugar, so it is not a sugar free dessert apt to diabetics!!!!
7 years ago on Introduction
Do you have any nutrition facts for this recipe such as carbohydrates, fats, sodium, protein etc.? I made it and everyone said it was very good. A lot lighter then the one I have been making.
Reply 6 years ago on Introduction
I don't know about all the ingredients, but plain ghraham crackers have 24 carbs per serving.
Reply 1 year ago
I have tried making the crust with ground up almond flour, but it would require some adjusting. It has been a long time since I've tried this. First time came out well, second time (a lot later) did not. I'm wondering about a combination of graham crackers with the ground up almonds could work?
1 year ago
made first one using Xyla instead of Splenda excellent.
Making a second one today with Splenda. They looks the same however baking at 375* I added 10 extra minutes to bake time for each. Did anyone else have to make this adjustment.
2 years ago
Make sure not to over mix this because it will cause it to crack..
3 years ago on Step 5
4 years ago on Introduction
you can also use crushed sugar free cookies as a crust. I've used sugar free shortbread it made a wonderful crust.
11 years ago on Introduction
Could you use plain yogurt in place of sour cream to help lower calories even more or would that make filling too runny?
Reply 4 years ago on Introduction
My sister made one and added a raspberry
yogurt topping. It ruined it the flavor just did not work.
Reply 8 years ago on Introduction
Not too sure, have you tried it? If so, how did it turn out?
7 years ago on Introduction
Has anyone tried this recipe with granular stevia extract?
Reply 4 years ago on Introduction
i have its great