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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 201.4
  • Total Fat: 14.7 g
  • Cholesterol: 95.9 mg
  • Sodium: 261.8 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 5.9 g

View full nutritional breakdown of Low Carb Splenda Cheese Cake! calories by ingredient
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Low Carb Splenda Cheese Cake!

Submitted by: SCHECHTER22

Introduction

The Crust:
16 whole low-fat CINNAMON HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs)
2 Tablespoons of Splenda Baking Sugar
1/3 cup butter or margarine, melted

Preparation:
PREHEAT oven to 375F. Mix all ingredients until well blended.
PRESS firmly onto bottom and up side of four of 4" springform pans.

(I use the LeFormme - that are water resistent and put them on a cake sheet filled with water so the crusts do not crack)
BAKE 8 to 10 minutes or until lightly browned. Cool completely

The FIlling:
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup Splenda baking sugar
3/4 tsp. vanilla
3 eggs
The Crust:
16 whole low-fat CINNAMON HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs)
2 Tablespoons of Splenda Baking Sugar
1/3 cup butter or margarine, melted

Preparation:
PREHEAT oven to 375F. Mix all ingredients until well blended.
PRESS firmly onto bottom and up side of four of 4" springform pans.

(I use the LeFormme - that are water resistent and put them on a cake sheet filled with water so the crusts do not crack)
BAKE 8 to 10 minutes or until lightly browned. Cool completely

The FIlling:
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup Splenda baking sugar
3/4 tsp. vanilla
3 eggs

Number of Servings: 12

Ingredients

    The Crust:
    16 whole low-fat CINNAMON HONEY MAID Honey Grahams, finely crushed (about 2-1/2 cups crumbs)
    2 Tablespoons of Splenda Baking Sugar
    1/3 cup butter or margarine, melted

    The FIlling:
    3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
    1/4 cup Splenda baking sugar
    3/4 tsp. vanilla
    3 eggs

Directions

Preparation:
PREHEAT oven to 375F. Mix all ingredients until well blended.
PRESS firmly onto bottom and up side of four of 4" springform pans.

(I use the LeFormme - that are water resistent and put them on a cake sheet filled with water so the crusts do not crack)

Put in Fridge for 20 mins and create the filling!

Filling Preparation:
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended.
POUR into crust.
BAKE 40 min. or until center is almost set. Cool. Refrigerate 3 hours.


Number of Servings: 12

Recipe submitted by SparkPeople user SCHECHTER22.






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