Creamy Cheesecake

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Ready In:
1hr 25mins
Ingredients:
10
Yields:
1 cake
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ingredients

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directions

  • Combine the graham cracker crumbs, pecans, butter and splenda and stir until blended.
  • Press evenly into bottom and part way up sides of spring form pan.
  • Place pan in freezer to chill.
  • With electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl.
  • Slowly add the splenda, beating well.
  • Add eggs, one at a time, scraping sides and beating well after each addition.
  • Add the sour cream vanilla and almond extract mix well.
  • Pour into chilled crust.
  • Bake at 450'F for 10 minutes.
  • Reduce oven temperature to 250'F.
  • Bake another 50 minutes.
  • Cool on a rack until it reaches room temperature, then place in refrigerator to chill.

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Reviews

  1. OH OH OH if I could give this 5 more stars I would it was delicious, I served it to all my friends and they weren't any the wiser that it was made with splenda! It had a nice delicate taste, with a creamy texture; by it self it was perfect, with fresh raspberries it was wonderful. Thankyou
     
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