Diabetic Dulce de Leche Cheesecake
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Diabetic Dulce de Leche Cheesecake calories by ingredient
Introduction
I made this cheesecake with sugar for my cousin. My parents wanted it, but they are both diabetics so I made some adjustments and used splenda. I made this cheesecake with sugar for my cousin. My parents wanted it, but they are both diabetics so I made some adjustments and used splenda.Number of Servings: 16
Ingredients
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Crust:
1 3/4 cup crushed ginersnap cookies (about 35)
1 Tbsp. Splenda
1/2 tsp ground cinnamon
6 Tbsp. butter, melted
Filling:
3 pkg (8 oz. each) cream cheese, softened
1 cup Splenda
1/4 cup milk
2 Tbsp. all-purpose flour
1 tsp. vanilla extract
3 eggs, lightly beaten
1 can (13.4 oz) dulce de leche
1 cup semisweet chocolate chips
1 1/2 tsp. chili powder
Directions
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.
