Light Eggnog Cheesecake

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325°F.
  • Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
  • Bake for 10 minutes. Cool.
  • Preheat oven to 425 F (400 F convection).
  • Beat remaining ingredients until very smooth.
  • Bake for 10 minutes.
  • Reduce heat to 250 F (225 F convection).
  • Bake for 45 minutes or until center of cheesecake is firm but wiggly.
  • Remove from oven, immediately run knife around edges to loosen cheesecake.
  • Cool completely at room temperature before removing rim.
  • Refrigerate overnight before serving.
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