Splenda New York Cheesecake

Total Time
2hrs 30mins
Prep 20 mins
Cook 2 hrs 10 mins

No one that has tried this can believe it has no added sugar. This comes from the Splenda web site.

Ingredients Nutrition


  1. Preheat oven to 475°F.
  2. Make crust:.
  3. Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
  4. Make Filling:.
  5. Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
  6. Add eggs and beat until smooth.
  7. Add vanilla.
  8. Scrape sides of bowl.
  9. Mix briefly and add heavy cream. Mix until well blended.
  10. Pour filling over crust.
  11. Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).
Most Helpful

I made this at christmas and it got rave reviews. No one could believe it had splenda in it. People are still asking me to make it again. Thanks for the great recipe!!

mudmama April 23, 2009

I saw your post about the pot roast. I live in CA, but at one point I lived overseas so I understand not being able to get all familiar ingredients. I would be happy to send you the seasoning packets. It would be so easy. You can email me at colleen@edwardssalon.com.

catmaxed April 18, 2009

This was great! Now, I gotta tell you that it is also a three day project. First Day: Go to restaurant who always has sugar free cheesecake to order one for DBH's birthday. Find out they removed it from the menu. Day Two: Find recipe on Recipezaar, go buy all ingredients and try to cook. Put out fire from mixer catching on fire. Put all ingredients in re-fri, since it's Sunday and all stores closed. Day Three: Go to store and ignore all features of mixers OTHER than wattage,. Buy most powerful. Retry recipe. It really is worth the effort. Seriously, once it's made it's great. Next time will try putting some cocoa in for a choco delite.

Carol in Cabo June 30, 2008