Ingredients for Splenda New York Cheesecake
- Graham Cracker Crumbs
- Splenda Granular
- Butter
- 3 (8 ounce) packages cream cheese, softened
- ⅓ cup all-purpose flour
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup heavy cream
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How to Make Splenda New York Cheesecake
- Preheat oven to 475°F (240°C).
- Make the crust:
- Combine crust ingredients (see below) and press firmly into the bottom of a 10-inch springform pan.
- Bake the crust for 10 minutes at 475°F (240°C).
- Make the filling:
- In a large bowl, beat cream cheese until smooth. Gradually add Splenda Granulated and flour, beating until well combined.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Scrape down the sides of the bowl.
- Gently fold in the heavy cream until just combined.
- Pour the filling over the pre-baked crust.
- Reduce oven temperature to 200°F (93°C).
- Bake for 1 hour at 200°F (93°C).
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- The cheesecake will be slightly firm to the touch.
- Let cool for 15-20 minutes before transferring to the refrigerator.
- Refrigerate for at least 4-6 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
9g
Fat
94g
Carbs
2g
