Splenda Creamy Cheesecake

Indulge in a luscious, guilt-free dessert with this Splenda Creamy Cheesecake recipe—a delectable treat that perfectly balances rich, velvety textures with a reduced sugar option. Crafted with a buttery graham cracker crust and a creamy filling made from softened cream cheese, sour cream, and heavy cream, this cheesecake offers all the decadence without the added guilt, thanks to the sweetness of Splenda. The recipe employs a gentle water bath baking method to ensure a smooth, crack-free surface, while hints of vanilla add an irresistible aroma. With just 20 minutes of prep time, this easy-to-follow recipe is perfect for special occasions or as an after-dinner delight. Serve chilled for a perfectly creamy slice that satisfies your sweet cravings—ideal for anyone looking for a lower-sugar dessert option without compromising on flavor.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 12

Ingredients

• 1.5 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated Splenda
• 24 ounces cream cheese, softened
• 1 cup granulated Splenda
• 1.5 teaspoons vanilla extract
• 3 pieces large eggs
• 0.5 cup sour cream
• 0.25 cup heavy cream

Directions

Step 1

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outer bottom with aluminum foil to prevent leaks.

Step 2

In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of Splenda until evenly mixed. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.

Step 3

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 4

Add 1 cup of Splenda and vanilla extract to the cream cheese and mix until well combined.

Step 5

Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing at this stage.

Step 6

Gently stir in sour cream and heavy cream until fully blended.

Step 7

Pour the cheesecake batter over the prepared crust in the springform pan and smooth the top with a spatula.

Step 8

Place the springform pan inside a large roasting pan. Add hot water to the roasting pan until it comes halfway up the sides of the springform pan to create a water bath. This helps prevent cracking.

Step 9

Bake the cheesecake in the preheated oven for 50-55 minutes, or until the edges are set but the center jiggles slightly when shaken.

Step 10

Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This helps prevent drastic temperature changes that can cause cracking.

Step 11

Remove the springform pan from the water bath and allow the cheesecake to cool completely on a wire rack at room temperature.

Step 12

Refrigerate the cheesecake for at least 4 hours, or overnight, before serving. Run a knife around the edges of the pan before releasing the springform.

Step 13

Slice and serve chilled. Enjoy your creamy, lower-sugar Splenda Cheesecake!

Nutrition Facts

Serving size	(1502.1g)

Amount per serving	% Daily Value*
Calories	4467.4

Total Fat 371.8g	0%
Saturated Fat 216.1g	0%
Polyunsaturated Fat g
Cholesterol 1583.8mg	0%
Sodium 3603.7mg	0%
Total Carbohydrate 237.8g	0%
Dietary Fiber 4.5g	0%
Total Sugars 76.9g
Protein 77.9g	0%

Vitamin D 120IU	0%
Calcium 1023.2mg	0%
Iron 11.7mg	0%
Potassium 1185.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.6%

Protein: 6.8%

Carbs: 20.6%