Splendid Eggnog Cheesecake

Total Time
1hr 30mins
Prep 20 mins
Cook 1 hr 10 mins

This is from the Splenda site. I wouldn't call low in fat but the sugar has been eliminated which is something to smile about.

Ingredients Nutrition

Directions

  1. For crust, preheat oven to 350 °F (180 °C) and lightly grease a 10-inch (25 cm) springform pan.
  2. In a food processor, pulse flour, oats, SPLENDA* Granular, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool.
  3. For filling, reduce oven temperature to 300 °F (140 °C). Beat cream cheese until smooth. Add SPLENDA* Granular, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition. Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight.
  4. For garnish, whip cream to soft peaks and fold in SPLENDA* Granular, rum and vanilla. To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.
Most Helpful

5 5

This is very rich and doesn't taste sugar-free! I like the crust made with oats better than the usual graham-cracker crust. I made this 1/3 lower in fat by using 4 packages of Neufchatel cheese and 1 cup low-fat ricotta cheese. I topped it with fat-free Cool Whip and a sprinkle of nutmeg. Thanks for a new holiday favorite!