Prep 30 mins
Cook 45 mins
I never did like artificial sweetners, but there comes a point in life where it's worth getting used to. This cheesecake is lower in carbs and calories with the use of Splenda. If you prefer a traditionally sweeter cheesecake see my recipe for River Road Cheesecake.
- 118.29 ml graham cracker crumbs
- 118.29 ml almond flour (I used 1/2 cup almonds ground fine in food processer, crust will be coarser)
- 118.29 ml Splenda granular
- 44.37 ml butter, melted
- 4 (907.18 g) package reduced-fat cream cheese, softened (NOT fat free, make sure it's soft otherwise the cake will be grainy)
- 295.73 ml Splenda granular
- 7.39 ml almond extract
- 4.92 ml vanilla extract
- 4 eggs, room temperature
- 59.14 ml fat-free half-and-half
- 14.79 ml flour
Sour Cream Layer
- 473.18 ml light sour cream
- 59.14 ml Splenda granular
- 4.92 ml vanilla extract
Optional Cherry Topping
- 566.99 g no-sugar-added cherry pie filling
- 29.58 ml Amaretto (or Amaretto flavored sugar-free syrup such as DaVinci or Torani)
- Preheat oven to 325 degrees.
- Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
- In a medium bowl combine the cracker crumbs, almond flour (or ground almonds), Splenda and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.
- In a large bowl whip the softened cream cheese until smooth. The longer you beat, the fluffier and higher the cake will become, but may be more prone to cracks. This does not affect the flavor. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 45 minutes to 1 hour or until set on the edges and jiggly in the very center with about a 3-inch firm ring around the pan's edges. Keep oven on.
- In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Beginning at the edges of the baked cheesecake, spread the topping evenly. Return to the oven for 5 minutes.
- Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely before removing the sides of the pan. Wrap tightly and chill overnight.
This recipe is delicious albeit a tad labor intensive. I will say this was my first attempt at making a baked cheesecake using a spring-form pan and so I was a little leery. Mine took 1 1/2 hours to bake which made the edges quite brown and the center not quite set. I probably baked it too long, but didn't dare remove from the oven as the middle was very giggly. I ended up finally turning the oven off and leaving the door open with the cake inside for another hour. I then left it in the pan overnight and removed the sides the following morning. I put cherry pie filling around the edges and then in the very center to hide all the flaws. The taste was still great and it went over very well at our Thanksgiving Day dinner. Made for PRMR.~
This was very creamy, rich and what flavor! We really enjoyed it. I didn't tell my family that it was made with splenda and they didn't notice any difference in the taste. I skipped the fruit to save a few more carbs and it was still great plain. Thanks, GailAnn. Made for PRMR tag.