This was just a regular recipe where all I did was replace the sugar with Splenda. (they originally asked for a cup of sugar, I found less was better)
Ingredients
3 (8 ounce) packages cream cheese
3/4 cup splenda
1/4 teaspoon almond extract
1/4 teaspoon salt
5 eggs
1 cup sour cream
1 1/2 tablespoons splenda
1/4 teaspoon vanilla extract
Directions
1 Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine cream cheese, 1 cup sugar, almond extract, eggs and salt. Beat until smooth. Pour into a greased deep dish pie plate. (I used a round cake pan...it didn't cut it! It was huge! For sure next time I will use a springform pan)
2 Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes. Remove from oven and let cool for 20 minutes.
3 To Make Topping: combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla extract and stir until smooth. Spread evenly on top of the baked cheesecake, then bake 10 minutes at 325 degrees F (165 degrees C) to set the top.
4 Let cool, refrigerate several hours before serving. ( I tried some while it was still warm...yuck!!! It seemed eggy, I was very dissappointed...until it cooled! WOWWWWEEEEE!!
Let me know your variations.
BTW: I ran all the ingredients through Fitday to find out what the carb counts are. (Is it okay to do this...does it work out right?)
12 slices
(Without Icing)
Carbs 2.83
Protein 5.83
Calories 178.5
Fat 16.75
(With Icing)
Carbs 3.92
Protein 6.42
Calories 219.83
Fat 20.75