Raspberry Cheesecake (Splenda)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
24 oz Cream Cheese 1.75 serving graham cracker crumbs - 1 c. (by JDDAIRY) 60 tsp Splenda No Calorie Sweetener .5 cup Sour Cream, reduced fat 2 tsp Vanilla Extract 3 large Egg, fresh, whole, raw 3 cup Raspberries .33 cup Butter, salted
• Heat oven to 350°F.
• Mix graham crumbs, butter and 1/4 cup splenda; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining splenda 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 fresh fruit.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CSTEP55.
• Mix graham crumbs, butter and 1/4 cup splenda; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining splenda 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 fresh fruit.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user CSTEP55.
Nutritional Info Amount Per Serving
- Calories: 352.9
- Total Fat: 28.7 g
- Cholesterol: 126.1 mg
- Sodium: 225.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.1 g
- Protein: 6.4 g
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