Diabetic Cheesecake
This recipe was converted for my brothers mother-in-law who would not stay out of the original recipe. Preheat oven to 350 degrees fahrenheit.
Diabetic Cheesecake
Ingredients
- CRUST:
- 1 1/2 cups of Sugar free vanilla wafers crushed
- 4 TB Splenda
- 1/4 cup of butter (half a stick) melted
FILLING:
- 3 (8oz) packages cream cheese room temp.
- 1 cup Splenda
- 5 eggs
- 1 TB vanilla
TOPPING:
- 1 1/2 cups of sour cream
- 4 TB Splenda
- 1 teaspoon vanilla
Preheat Oven to 350 degrees
Instructions
- Crust:
- Mix crushed vanilla wafers, Splenda, and melted butter in bowl.
- Press into and up sides of a 9 inch spring form pan.
- Filling:
- Beat cream cheese and Splenda with vanilla when well blended add eggs one at a time mixing well between each egg.
- Pour in to pan with crust. Bake until light brown and firm about an hour.
- Remove let cool for 10 min.
- Topping:
- Mix sour cream, Splenda, and vanilla until smooth.
- Spread over cooled cake and return to oven for 4 min.
- Remove from oven and let cool to room temp. before wrapping with plastic and refrigerate for 4 hours to overnight.
- Serving:
- Just slide knife around sides before removing sides of spring form pan.
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