low carb cheesecake
This recipe started as a crustless cheesecake. I have replaced the sugar with Splenda so that it is now low carb and no sugar added. If you are not dieting, you can replace the Splenda in this recipe with regular granulated sugar and top with cherry pie filling (or any other flavor you like).
prep time
10 Min
cook time
30 Min
method
Bake
yield
6-8 serving(s)
Ingredients
- 2 packages cream cheese, 8 oz each
- 3 large eggs
- 2/3 cup Splenda, granulated
- 1 teaspoon vanilla extract
- 8 ounces sour cream
- 3 tablespoons Splenda, granulated
- 1 teaspoon vanilla extract
How To Make low carb cheesecake
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Step 1Cheesecake: Beat cream cheese, eggs, 2/3 Splenda and 1 tsp vanilla until light, fluffy and lemon colored.
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Step 2Pour into a buttered 9" pie pan. Bake at 350 for 20-25 minutes in a glass pan, or 30-35 minutes in an aluminum pan.
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Step 3Remove from oven and cool for 15 minutes.
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Step 4Topping: Mix sour cream, 3 tbsp Splenda and 1 tsp vanilla. Pour on top of baked cheesecake and return to oven for 5 minutes.
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Step 5Remove from oven and let cool. Store in refrigerator.
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Step 6If you are not counting carbs or calories, you can serve with Cherry Pie Filling on top (or flavor of your choice). Also, Splenda can be replaced with same amount of regular sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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