Diabetic Dulce de Leche Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Crust:1 3/4 cup crushed ginersnap cookies (about 35)1 Tbsp. Splenda1/2 tsp ground cinnamon6 Tbsp. butter, meltedFilling:3 pkg (8 oz. each) cream cheese, softened1 cup Splenda1/4 cup milk2 Tbsp. all-purpose flour1 tsp. vanilla extract3 eggs, lightly beaten1 can (13.4 oz) dulce de leche1 cup semisweet chocolate chips1 1/2 tsp. chili powder
1. Grease a 10 inch springform pan. Mix together melted butter, crushed gingersnaps, 1 Tbsp. Splenda, and ground cinnamon in a bowl. Press into the greased springform pan and bake at 325 degrees for 10 minutes on a cookiesheet. Let cool on a wire rack.
2. In a large bowl, beat creamed cheese and Splenda until smooth. Beat in milk, flour, and vanilla. Add eggs and beat untl just mixedand sooth. Pour into crust.
3. Put dulce deleche in a microwave-safe bow and heat until softened. Spoon it over the batter and swirl with a knife.
4. Bake on the cookie sheet at 350 degrees for about an hour (60 minutes or until the center is just set). Cool on a wire rack for about 10 minutes. Then, gently run a knife around the outside edge to loosen it from the pan.
5. Melt the chocolate chips and add chili powder. Mix well, and spread over the cheesecake. Refrigerate overnight and remove the sides of the pan.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user IAMDOE.
2. In a large bowl, beat creamed cheese and Splenda until smooth. Beat in milk, flour, and vanilla. Add eggs and beat untl just mixedand sooth. Pour into crust.
3. Put dulce deleche in a microwave-safe bow and heat until softened. Spoon it over the batter and swirl with a knife.
4. Bake on the cookie sheet at 350 degrees for about an hour (60 minutes or until the center is just set). Cool on a wire rack for about 10 minutes. Then, gently run a knife around the outside edge to loosen it from the pan.
5. Melt the chocolate chips and add chili powder. Mix well, and spread over the cheesecake. Refrigerate overnight and remove the sides of the pan.
Serving Size: Makes 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user IAMDOE.
Nutritional Info Amount Per Serving
- Calories: 407.0
- Total Fat: 27.0 g
- Cholesterol: 76.3 mg
- Sodium: 296.4 mg
- Total Carbs: 38.9 g
- Dietary Fiber: 0.5 g
- Protein: 6.6 g