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Sugar-Free Lemon Cheesecake

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“I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda.”
READY IN:
50mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
  3. Add eggs; mix just until blended.
  4. Pour into crust.
  5. Bake 40 minutes or until center is almost set.
  6. Cool and refrigerate at least 4 hours.
  7. Garnish with addition lemon yest if desired.
  8. Store leftover cheesecake in refrigerator.

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