I apologize for being an errant blogger this week. This weekend is just as wacky and so I leave you with the best recipe I've encountered in a long, long time. I made it for my step father's birthday this weekend. And it was a hit, a huge hit. I dare you to make it this weekend, and not consume the entire thing in one sitting. I'm actively resisting left overs as we speak.
It's a lovely, lower calorie cheesecake-- and for eases sake I made it in a graham cracker pie crust, instead of making my own. Everyone loves pie. Pie is a lovely dessert.
Ingredients
| Crust: 1 1/4 cups graham cracker crumbs 1/4 cup SPLENDA® No Calorie Sweetener, Granulated 3 tablespoons butter, melted | Filling: 2 (8 ounce) packages regular cream cheese 1 (8 ounce) package fat-free cream cheese 1 1/4 cups SPLENDA® No Calorie Sweetener, Granulated 4 eggs 1 1/2 tablespoons lime juice (I used vanilla instead) 1 pinch salt |
Directions
| 1 | Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside. |
| 2 | Combine graham cracker crumbs, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan. |
| 3 | Bake 10 minutes. Remove from oven and cool on a wire rack. |
| 4 | Beat regular and fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA® Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust. |
| 5 | Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours. |
The recipe is from splenda.com.
Enjoy the recipe, enjoy the first fall weekend and enjoy yourselves, lovelies!
