Sugar-Free Lemon Cheesecake

Submitted by Sara7220

"I try to eat as little sugar as possible, but being a cheesecake addict makes that hard. This is so creamy and flavorfull, you can't even tell it's made with splenda."

 

• Ready In: 50mins
• Ingredients: 7
• Yields: 1 pie
• Serves: 8

ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup Splenda granular
• 1⁄2 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 1⁄2 teaspoon vanilla
• 2 eggs
• 1 graham cracker pie crust

directions

1. Preheat oven to 350 degrees.
2. Beat cream cheese, splenda, peel, juice and vanilla with electric mixer on medium speed until well blended.
3. Add eggs; mix just until blended.
4. Pour into crust.
5. Bake 40 minutes or until center is almost set.
6. Cool and refrigerate at least 4 hours.
7. Garnish with addition lemon yest if desired.
8. Store leftover cheesecake in refrigerator.