[Jeannymarie]

Sugar Free Cheesecake

4 8 oz pkgs. cream cheese (always at room temp)
4 Large eggs ( always at room temp)
3/4 cup sour cream
1 cup Splenda
1 Tablespoon DaVinci Vanilla Syrup, Shake of cinnamon
2 Teaspoons Vanilla extract

Set oven at 300 Degrees. With Electric Mixer blend the cream cheese and sour cream. Add splenda, Sugar Free Vanilla Syrup, Vanilla extract and Cinnamon till well blended. Scrape frequently. Add eggs, one at a time. Mix until well blended. DO NOT OVERBEAT AFTER ADDING THE EGGS! Pour into 7 inch Spring form pan and bake on a cookie sheet on the lower shelf and bake for about an hour or until it is a little wobbly in the center. Take out of oven when done.


This is a basic recipe. Taste good as is or your favorite topping.

Jeanny

[princesslinda]

Thanks for sharing Jenny. I've made one like this before and its great!!

I've also made a crust for the cheesecake before by grinding pecans, cinnamon, splenda and butter and pressing in the bottom of the pan, and have even added a little all-bran cereal as well...its quite good, and blood sugar friendly as well.

[Staceyy]

Sounds good, thanks!

Stacey
The Diabetic Pastry Chef