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Low Sugar Cheese Cake Recipe

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This recipe for Low Sugar Cheese Cake, by , is from Scott Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
DOREEN SCOTT

Category:
Category:

Ingredients:  
Ingredients:  
3 (8-oz) packages of cream cheese (softened)
4 eggs
1 c. sugar (or Splenda, or Truvia)
2 tsp. vanilla (divided)
16 oz sour cream (divided)

Crumb Crust:
1 1/2 c. graham crackers (crushed) - 11 whole crackers
5 tbsp. melted butter
1/3 c. sugar (or Splenda)
Dash of salt

1 can Low sugar cherry pie filling
Best if you use a spring foam pan.

Directions:
Directions:
Crust:
Mix crust ingredients & pack into the bottom of a spring form pan (or pie plate) lined with a layer of parchment paper.

Filling:
1) Beat the cream cheese and Splenda/sugar until smooth and creamy. Add 1 tsp. vanilla, then beat in the eggs, one at a time.
2) Beat in 1/2 of the sour cream and pour into pan over the crust.
3) Bake at 350 for 45 minutes, then turn oven OFF and let the cheese cake remain in the oven for 1 hour without opening the door.

Mix the remaining 1/2 of sour cream with 2 tbsp. Splenda/sugar and remaining 1 tsp. vanilla. Pour over the top of the baked cheesecake when cooled. Carefully spread cherry pie filling over this top layer. (I don't use all the thick filling. I try to use the solid cherries with some of the filling.)

Optional: Before baking, place the spring foam pan (with cheescake) in a pan of hot water and bake it in a water bath - I usually do this.

Personal Notes:
Personal Notes:
One of Blake's favorites, and has become a favorite of the boys as well. This is from Dahn Boquist originally and a good choice for diabetics. I had always made this with Splenda, but last time I made it with Truvia (read package for conversions).

 

 

 

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