SPLENDID EGGNOG CHEESECAKE
This is from the Splenda site. I wouldn't call low in fat but the sugar has been eliminated which is something to smile about.
Provided by Annacia
Categories Cheesecake
Time 1h30m
Yield 12-16 serving(s)
Number Of Ingredients 19
Steps:
- For crust, preheat oven to 350 °F (180 °C) and lightly grease a 10-inch (25 cm) springform pan.
- In a food processor, pulse flour, oats, SPLENDA* Granular, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool.
- For filling, reduce oven temperature to 300 °F (140 °C). Beat cream cheese until smooth. Add SPLENDA* Granular, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition. Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight.
- For garnish, whip cream to soft peaks and fold in SPLENDA* Granular, rum and vanilla. To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.
Nutrition Facts : Calories 571.8, Fat 47.5, SaturatedFat 28.8, Cholesterol 226, Sodium 363, Carbohydrate 21.5, Fiber 1.9, Sugar 0.8, Protein 13.5
" SPLENDA " D CHEESECAKE SUGAR-FREE LOW-CARB
This is my own recipe for a yummy, creamy, thick, cheesecake; that is easy to make and sure to dazzle anyone. I prefer to serve it topped with blackberries, but you can use any fruit of your choice... I bet Kiwi with lime would be good too, Mmmm mabe I'll go make another. To be completely honest, I opt not to dig out my spring form pan and cheat by buying ready made crust from the store. Although, I have included ingredients and instructions for a crust for those who are looking for a completely home made cake. However, if you are as lazy as I am and go with the ready made crust ... Tip: Keep that aluminum edge (that keeps the clear plastic lid on) folded up, making an extra lip. It will help hold more cheesecake, and keep it from overflowing. This is a nice, thick cheesecake! This cheesecake is made in three parts 1. Crust, 2. Filling (note: filling is made in two stages whipped cream and filling), and 3. Topping (note: this topping is not the fruit topping, but the top layer of the cheesecake).
Provided by itskimberly
Categories Cheesecake
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Grahm cracker Crumb Crust:.
- Mix together: crumbs, Splenda, spices, and Almonds.
- Stir in butter, mix well.
- Press into bottom and slightly up sides of 10 inch spring form pan.
- Set aside.
- Filling: (whipped cream portion).
- First beat heavy whipping cream until it starts to look frothy, then add ¼ cup Splenda and 1 teaspoons vanilla extract. Continue beating until firm peaks form.
- Set aside.
- Filling:.
- Preheat oven to 350°F.
- In a separate bowl, thoroughly beat remaining filling ingredients (cream cheese, eggs, Splenda, cornstarch, vanilla extract, and lemon juice) with a mixer, for about 5 minutes; scraping down the sides occasionally.
- Take half of whipped cream mixture and fold into filling.
- Set aside other half of whipped cream mixture.
- Pour filling into prepared pan.
- Bake at 350°F for 35 - 40 minute.
- Remove from oven and let cool for 5- 10 minute.
- Reset oven to 475°F.
- While cheesecake is cooling prepare topping.
- Topping:.
- Mix together topping ingredients and pour over cake.
- (Note: This is where that turned up lip comes in handy. If you are using a ready made crust, there will be a little extra topping left over, but not enough to bother trying to change the recipe; about ¼ cup or so.).
- Return cheesecake to oven and bake at 475°F for 8 - 12 minute.
- Cool, and chill cake for at least 4 hours before serving.
- Just before serving decorate with remaining whipped cream and fruit of your choice . I prefer blackberries (as shown in photo).
- Enjoy!
SPLENDA PUMPKIN CHEESECAKE
Make and share this Splenda Pumpkin Cheesecake recipe from Food.com.
Provided by internetnut
Categories Cheesecake
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For crust: Combine crumbs and melted margarine. Press into bottom of 9.
- inch springform pan. Place in freezer while preparing filling.
- For filling: In large mixing bowl with mixer at medium speed, beat cream.
- cheese until soft and creamy. Add remaining ingredients; beat at low.
- speed until blended and smooth, about 1 minute.
- Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
- sides begin to pull away from pan and filling is set.
- Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
- on rack to room temperature. Cover; refrigerate for 2 hours or until.
- serving time.
OUR BEST CHEESECAKE
Not only is this our best cheesecake-a rich, creamy, cherry-topped showstopper--it's also one of the easiest to make!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 6h25m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
- Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Top with pie filling before serving.
Nutrition Facts : Calories 341.4 calories, Carbohydrate 36.2 g, Cholesterol 97.9 mg, Fat 20.6 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 11.1 g, Sodium 277.1 mg, Sugar 18 g
OH SPLENDIDA CHEESECAKE
This is a delicious and easy to make diabetic cheesecake. I have added regular ingredient equivalents so that non-diabetics can enjoy it to. I have made this with Splenda as well as sugar with good results, however it has not been tested with other sugar substitutes such as Equal, so I can't vouch for the results if you try to substitute other sweeteners for Splenda. This is really good and just as good without the caramel toping using any sugarfree fruit toping of your choice. One reviewer had trouble keeping the caramel soft after melting, but I suspect she overheated it. In any case the reason for melting whole caramels was because this was originally an RSC contest entry and they were a requirement. That said, if you can find sugar free caramel ice cream topping feel free to substitute it, and you won't have to worry about the topping getting too hard.
Provided by Steve P.
Categories Cheesecake
Time P1DT1h20m
Yield 1 10inch Spring form pan cheese cake, 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325ºF.
- Cream together the ricotta and cream cheese (if using regular sugar beat it into the ricotta and cream cheese mixture until well blended).
- If using Splenda hold and add at step 6.
- Add the eggs one at a time, beating each in well.
- Add the vanilla and orange extract.
- Spoon in the flour, sour cream and Splenda (if using), mix well.
- Mixture will be loose; don't worry.
- Grease a 10 inch spring form pan with butter or margarine and dust with bread crumbs (merely helps cake not to stick) Pour cheese cake batter into prepared pan and bake at 325ºF for about 1 hour (cake has a tendency to crack. Don't worry, the topping will cover any crack).
- (Tip: if you didn't beat properly and discover you have lumps of cream cheese at the bottom as you are pouring into the pan, since there is no crust you can use an electic hand mixer and beat the cream cheese right in the pan) Cool cake completely.
- In the top of a double boiler melt the caramels with 2 Tablespoons of oil stirring until nice and smooth.
- Spread the melted caramels over the top of the cooled cheesecake.
- Arrange the pecan halves in a nice pattern pressing them gently into the still warm caramel.
- Refrigerate the cheesecake preferably overnight.
Nutrition Facts : Calories 981, Fat 91, SaturatedFat 32, Cholesterol 289.8, Sodium 323, Carbohydrate 19.7, Fiber 5.6, Sugar 3.5, Protein 26.2
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