Ingredients for Splenda Creamy Cheesecake
- 1 ½ cups graham cracker crumbs
- Butter
- 1 cup Splenda granular sweetener (or to taste)
- 3 (8 ounce) packages cream cheese, softened
- Fat Free Cream Cheese
- 2 tablespoons lime juice
- ¼ teaspoon salt
- 4 large eggs
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How to Make Splenda Creamy Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan.
- Beat cream cheese and Splenda granular sweetener until smooth and creamy. (Use an electric mixer for best results).
- Add lime juice and salt; beat until well combined.
- Add eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Pour the cheesecake filling over the prepared crust.
- Bake for 50-60 minutes, or until the center is just set but still slightly jiggly. The edges will appear more set than the center.
- Let the cheesecake cool in the oven with the door slightly ajar for 15-20 minutes.
- Remove from the oven and let cool completely on a wire rack before placing in the refrigerator.
- Refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to fully set and the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
18g
Fat
37g
Carbs
2g
