Splenda D Cheesecake Sugar Free Low Carb Recipe

How to Make Splenda D Cheesecake Sugar Free Low Carb

1. **Crust (Graham Cracker):**
2. Combine 1 ½ cups graham cracker crumbs, ¼ cup Splenda, ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ cup slivered almonds.
3. Add 6 tablespoons (3 ounces) melted unsalted butter and mix thoroughly until well combined.
4. Press mixture firmly into the bottom and slightly up the sides of a 10-inch springform pan.
5. Set aside.
6. **Filling:**
7. In a large bowl, beat 2 cups heavy whipping cream until soft peaks form.
8. Gradually add ½ cup Splenda and 1 teaspoon vanilla extract, continuing to beat until stiff peaks form.
9. Set aside half of the whipped cream.
10. In a separate bowl, beat together 16 ounces cream cheese (softened), 1 cup Splenda, 2 large eggs, 1 teaspoon vanilla extract, and ¼ teaspoon salt until smooth and creamy (about 5 minutes).
11. Gently fold in half of the whipped cream into the cream cheese mixture.
12. Preheat oven to 350°F (175°C).
13. Pour filling into the prepared crust.
14. Bake for 35-40 minutes, or until the edges are set but the center is slightly jiggly.
15. Remove from oven and let cool for 5-10 minutes.
16. **Topping:**
17. While cheesecake is cooling, prepare the topping: In a small bowl whisk together ¼ cup sour cream, 2 tablespoons Splenda, and 1 teaspoon vanilla extract.
18. Pour the topping evenly over the cheesecake.
19. Increase oven temperature to 475°F (245°C).
20. Bake for 8-12 minutes, or until the topping is lightly golden brown.
21. Remove from oven and let cool completely.
22. Refrigerate for at least 4 hours before serving.
23. Before serving, top with the remaining whipped cream and your choice of fruit.
24. Enjoy!