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.

1 1/4 cups graham cracker crumbs
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
3 tablespoons butter, melted

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
1Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
2Combine graham cracker crumbs, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
3Bake 10 minutes. Remove from oven and cool on a wire rack.
4Beat 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.
5Bake 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!

Leave a Reply