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1 hrs 20 mins
This is a delicious and easy to make diabetic cheesecake. I have added regular ingredient equivalents so that non-diabetics can enjoy it to. I have made this with Splenda as well as sugar with good results, however it has not been tested with other sugar substitutes such as Equal, so I can't vouch for the results if you try to substitute other sweeteners for Splenda. This is really good and just as good without the caramel toping using any sugarfree fruit toping of your choice. One reviewer had trouble keeping the caramel soft after melting, but I suspect she overheated it. In any case the reason for melting whole caramels was because this was originally an RSC contest entry and they were a requirement. That said, if you can find sugar free caramel ice cream topping feel free to substitute it, and you won't have to worry about the topping getting too hard.
Units: US | Metric
Serving Size: 1 (209 g)
Servings Per Recipe: 8
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