Cheesecake With Cream Topping (Healthier Version)
- Ready In:
- 1hr 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Cheesecake
- 1 graham cracker pie crust
- 32 ounces fat free cream cheese, softened at room temperature
- 1 cup Splenda sugar substitute
- 1 teaspoon vanilla extract
- 1 lemon, juice of
- 4 eggs
-
Topping
- 1 cup fat free sour cream
- 1⁄2 cup Splenda sugar substitute
- 1 teaspoon vanilla extract
directions
- Mix Cream Cheese, Splenda, 1 teaspoon Vanilla Extract, and Lemon Juice and blend in a mixer until smooth.
- Add in eggs one at a time while continuing to mix.
- Pour into Pie Shell.
- Bake in a pre-heated oven at 325 F for 50-55 minutes.
- While the cheesecake is baking, mix Sour Cream, Splenda and 1 teaspoon Vanilla extract in a small bowl.
- Stir by hand until well mixed. Store in refrigerator until the cheesecake is done.
- Remove cheesecake from the oven and turn off the oven.
- Top the cheesecake with the sour cream topping and spread evenly over the top of the cheesecake.
- Place back in the warm oven and let sit for 30 minutes while the oven is cooling down.
- Remove from oven and refrigerate until ready to eat.
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