Monday, November 22, 2010

Thanksgiving Recipe Favorites - Sugarless, Crustless Cheesecake

This is really an everyday favorite for me since I am usually watching the carbs & sugar, but it's good enough to serve as a dessert to those guests who may be watching those things too, IMO. Did I mention it's easy? That's always a bonus for me!
Sugarless, Crustless Cheesecake
The cake:
3 - 8 oz.pkgs of cream cheese, room temp.
1 cup of Splenda
2 eggs
1 1/2 tsp. vanilla extract
Sour Cream Topping:
8 oz. sour cream
2 Tblsp. Splenda
1/4 tsp vanilla extract
Preheat oven to 300 degrees
In large bowl, cream the cream cheese while adding 1 egg at a time until blended well. Add Splenda and vanilla. Pour into a well "Pam" sprayed 9" pie pan. Bake for 30- 35 minutes. Cool for five minutes while you prepare topping.
Topping: Blend all ingredients until well blended. Pour over top of cheesecake, spreading evenly, and return to oven for 5 minutes.
Cool and refrigerate.
Note: To make it extra fancy schmancy & elegante, offer fresh fruit to top it with. You may wanna make more than one since, if you don't make a big deal about the fact that it's sugarless & crustless, everyone will be loving this dessert!
Enjoy and check back for my next, and final, recipe for your furry friends! After all, they deserve a little punkin' sumpin' too!

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