Sugar-Free Lemon Cheesecake

"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."
 
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Ready In:
50mins
Ingredients:
7
Yields:
1 pie
Serves:
8
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ingredients

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directions

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

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