Low-Fat Low-Carb Cheesecake

This is a work in progress. I started with a low-carb recipe and added fat-free cream cheese to lighten it up a bit.

• Ready In: 1 hr 20 mins
• Serves: 10
• Yields: 1 cheesecake

Ingredients

• 4 (8 ounce) packages  neufchatel cheese, softened
• 4 (8 ounce) packages fat free cream cheese, softened
• 1⁄2 cup Splenda granular
• 1⁄2 cup  sugar-free vanilla syrup
• 3  eggs
• 1  pinch salt

Directions

1. Preheat oven to 350 degrees.
2. Grease a 2" deep, 9" pie pan or similarly sized pan.
3. Combine the Neufchatel and fat-free cream cheese in a mixer on medium speed for three minutes.
4. Add the Splenda, pinch of salt, and vanilla syrup and mix again on low speed to avoid splashing the ingredients over the side of the bowl.
5. Add the eggs one at a time, mixing in between.
6. After the last egg is incorporated, mix on medium speed for three more minutes.
7. Pour the batter into the prepared pan.
8. Bake for 1 hour.
9. Remove and cool to room temperature, then chill in refrigerator.