Creamy Cheesecake

READY IN: 1hr 25mins
Top Review by AAAL7

OH OH OH if I could give this 5 more stars I would it was delicious, I served it to all my friends and they weren't any the wiser that it was made with splenda! It had a nice delicate taste, with a creamy texture; by it self it was perfect, with fresh raspberries it was wonderful. Thankyou

Ingredients Nutrition


  1. Combine the graham cracker crumbs, pecans, butter and splenda and stir until blended.
  2. Press evenly into bottom and part way up sides of spring form pan.
  3. Place pan in freezer to chill.
  4. With electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl.
  5. Slowly add the splenda, beating well.
  6. Add eggs, one at a time, scraping sides and beating well after each addition.
  7. Add the sour cream vanilla and almond extract mix well.
  8. Pour into chilled crust.
  9. Bake at 450'F for 10 minutes.
  10. Reduce oven temperature to 250'F.
  11. Bake another 50 minutes.
  12. Cool on a rack until it reaches room temperature, then place in refrigerator to chill.

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