Splendid Eggnog Cheesecake

Submitted by Annacia

"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."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 12-16

ingredients

• For crust

• 1 cup all-purpose flour
• 1 cup oats
• 2 tablespoons Splenda granular
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon fine salt
• 1⁄2 cup unsalted butter, melted

• For filling

• 2 1⁄2 lbs cream cheese, at room temperature
• 1 3⁄4 cups Splenda granular
• 3 tablespoons all-purpose flour
• 1 tablespoon pure vanilla extract
• 1 tablespoon rum extract
• 1 1⁄2 teaspoons ground nutmeg
• 1⁄2 teaspoon ground cinnamon
• 5 large eggs, at room temperature

• For garnish

• 1⁄2 cup whipping cream
• 1 tablespoon Splenda granular
• 2 tablespoons rum
• 1⁄2 teaspoon pure vanilla extract
• ground nutmeg, for sprinkling

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.

Reviews

[Outta Here]

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!