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Low Carb Cheesecake

(recipe, Deanna Dudney)

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  1. 16 oz. cream cheese, room temperature
  2. 1 cup splenda
  3. 2¼ tsp. vanilla extract
  4. 3 eggs
  5. 2 Tbsp. sour cream
  6. Topping:
  7. 1 cup sour cream
  8. 2 Tbsp. splenda
  9. 1½ tsp. vanilla extract


  1. Preheat oven to 375
  2. In a bowl, beat cream cheese, sweetener and sour cream until light.
  3. Add eggs, blending until smooth.
  4. Pour into spring form pan that has been lightly buttered and lightly dusted with some graham cracker crumbs
  5. Place spring form pan in another baking dish with about 2" of water to prevent drying out and cracking of cheesecake
  6. Bake at 375 for 30 minutes or until set.
  7. Remove from oven and set out to cool for about 15 minutes.
  8. While cheesecake cools, combine ingredients for topping and pour over cooked cheesecake.
  9. Smooth over with a spoon.
  10. Return to oven to about 5 minutes.
  11. Notes: May be topped with fresh rasberries or blueberries.