HEAVENLY CHEESECAKE
When my son was diagnosed with pre-diabetes, I started cooking with Splenda. I created this recipe so he could still enjoy his cheesecake but not sacrifice taste. The result is a cheesecake that has become a favorite among not only my family, but teachers, friends, and even a few local restaurant owners. My biggest advice when...
Provided by Sharyn T.
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. For Crust: Preheat oven to 325 degrees. Line any sized springfoam pan with foil to cover the bottom of pan. Place side over and clamp into place (make sure your extra foil is sticking out from under the sides. Fold foil up and around the outside of pan. This will keep any batter from oozing out.
- 2. Using a food processor (or a ziplock bag), crush graham crackers until all large pieces are broken up. Add splenda mixture, and mix until blended. Melt butter and slowly add to cracker/splenda mix until well mixed. Spread crust mixture into the springfoam pan, making sure to cover the entire bottom and sides. Bake pan for 5 minutes or until crust is set. Allow to cool while you make the batter.
- 3. Cheesecake: In a large mixing bowl on medium speed, mix cream cheese and sour cream until well blended. Add Vanilla and lemon juice and mix until blended with cream cheese and sour cream. Slowly add Splenda, tasting for sweetness, until at desired taste. Add eggs and mix on high for 2 minutes. Gently fold mixture into your now cooled spring foam pan. Place an oven proof bowl or pan with water, on the lowest rack of your oven; place cheesecake on the rack above and bake at 325 degrees for one hour, or until cheesecake is firm and set.
- 4. Remove from oven and allow to cool for 20 minutes. After 20 minutes, gently release the sides of the springfoam and remove from the cheesecake. Cover and allow to chill in the refrigerator for at least 4 hours (overnight is best). Remove cheesecake from the bottom of the pan and place on a serving plate. Serve with fresh fruit or chocolate drizzle. Serving size-8.
HEAVENLY CHEESECAKE
It's true that your guests will think this cheesecake is heavenly. And the fact that you can put it together in just 15 minutes? Also heavenly.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Spray bottom of 9-inch springform pan with cooking spray; sprinkle with graham crumbs.
- Beat Neufchatel, sugar and extract in large bowl with mixer until blended. Gradually add whole eggs and egg whites, mixing on low speed after each just until blended. Pour into prepared pan.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Nutrition Facts : Calories 260, Fat 20 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 100 mg, Sodium 250 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 15 g, Protein 5 g
HEAVENLY CHEESECAKE
This cheesecake is one of my family's favorites. The chocolaty creation really lives up to its name.-Rhonda Drullard, San Joaquin Valley, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine wafer crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Refrigerate. , In a saucepan, sprinkle gelatin over milk; let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved. Cut four candy bars into quarters; add to gelatin mixture. Cook until candy bars are melted and mixture is smooth. Remove from heat; set aside., In a bowl, beat cream cheese and sugar; add gelatin mixture and vanilla. add cream; beat on high speed for 4 minutes. Pour into crust. Refrigerate for at least 4 hours or until firm. Slice or chop remaining candy bar for garnish.
Nutrition Facts : Calories 281 calories, Fat 22g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 216mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY CHEESECAKE
This is a wonderful cheesecake recipe that I have made for years. I found it in a McCall's magazine in 1997 and have used it ever since. My family loves it and, it never last long around our house. I hope you will try it. Great for the Holidays.
Provided by chef 854597
Categories Cheesecake
Time 1h35m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 9
Steps:
- Crust.
- Preheat oven to 350 degrees.
- With cooking spray, lightly coat 9-inch spring form pan.
- In bowl, mix crumbs and cinnamon.
- Drizzle in butter; toss with fork until evenly moistened.
- Press crumb mixture onto bottom and 1 1/2 inches up sides of pan.
- Bake 8 to 10 minutes until edges are lightly golden and crust is set;.
- Let cool on rack.
- Wrap outside of pan with Heavy Duty foil.
- Reduce oven temperature to 325 degrees.
- Filling:.
- In large bowl, with electric mixer on medium-high speed, beat cream cheese.
- 2 to 3 minutes or until fluffy. Gradually beat in sugar, scraping sides of bowl with rubber spatula, until smooth.
- With mixer on medium speed, add sour cream and vanilla.
- Beat in eggs, one at at time, just until incorporated. Pour into crust.
- Set filled pan in center of large roasting pan. Carefully pour enough boiling water into roasting pan to reach halfway up sides of springform pan.
- Bake 70 to 75 minutes, until center is almost set but still slightly jiggly. (DO NOT OVER BAKE; cake will firm as it cools). Let cool in water for 15 minutes. Transfer springform pan to cooling rack; let cool completely. Remove foil. Refrigerate until chilled, at least 8 hours or overnight.
- Run thin knife blade around edge of pan; remove pan sides. Transfer to serving plate. Let stand at room temperature 1/2 hour. Garnish with blueberries and strawberries.
Nutrition Facts : Calories 411.1, Fat 30.1, SaturatedFat 18, Cholesterol 133.8, Sodium 270.3, Carbohydrate 28.8, Fiber 0.5, Sugar 20.9, Protein 7.3
HEAVENLY KAHLUA CHEESECAKE
Make and share this Heavenly Kahlua Cheesecake recipe from Food.com.
Provided by Melaine
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 4 ingredients, mix well.
- Firmly press into bottom of 9 nch springform pan.
- Bake at 325 for 5 minutes.
- Beat cream cheese with mixer until light and fluffy.
- Gradually add 3/4 cup sugar, mixing well.
- Beat in 1/2 cup cocoa.
- Add eggs, one at a time, beating after each one.
- Stir in next 3 ingredients.
- Pour into prepared pan.
- Bake at 375 for 25 minutes.
- Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
- Let cool to room temperature on a wire reck.
- Chill 8 hours or overnight.
- Remove side of springform pan.
- Garnish with chocolate curls.
Nutrition Facts : Calories 384.9, Fat 25.1, SaturatedFat 13.8, Cholesterol 99, Sodium 240.6, Carbohydrate 33.6, Fiber 1.2, Sugar 26.4, Protein 5.5
HEAVENLY CHEESECAKE
This is actually a recipe from Kraft.com using Philadelphia Cream Cheese. It's so simple, but I've found it's taste is one of the best if you want a simple, plain cheesecake.
Provided by ShortyBond
Categories Cheesecake
Time 1h20m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325°F Lightly grease bottom of a 9" springform pan. Sprinkle pan with crumbs.
- Beat cream cheese, sugar and extract with mixer until well blended.
- Add eggs and egg whites one at a time, mixing after each one is added.
- Pour into prepared pan.
- Bake 55-60 minutes or until center is almost set. Refrigerate for at least 4 hours.
Nutrition Facts : Calories 539.9, Fat 41.3, SaturatedFat 25.4, Cholesterol 177.6, Sodium 405.5, Carbohydrate 32.2, Fiber 0.1, Sugar 27, Protein 11.8
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