Low Carb Splenda Cheese Cake!
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
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 375°F. 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 375°F. 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
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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 375°F. 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.
PREHEAT oven to 375°F. 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.
Member Ratings For This Recipe
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DJONES3423
