Splenda Pumpkin Cheesecake Recipes

SPLENDA PUMPKIN CHEESECAKE

Steps:

• For crust: Combine crumbs and melted margarine. Press into bottom of 9.
• inch springform pan. Place in freezer while preparing filling.
• For filling: In large mixing bowl with mixer at medium speed, beat cream.
• cheese until soft and creamy. Add remaining ingredients; beat at low.
• speed until blended and smooth, about 1 minute.
• Pour filling into chilled crust. Bake at 350F for 55 minutes or until.
• sides begin to pull away from pan and filling is set.
• Cool 15 minutes, then run knife around sides of pan to loosen cake. Cool.
• on rack to room temperature. Cover; refrigerate for 2 hours or until.
• serving time.

SPLENDA PUMPKIN CAKE

Steps:

• Heat oven to 350°F Grease and flour 12-cup fluted tube cake pan.
• Beat Bisquick, granulated Splenda, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Beat on medium speed 3 minutes. Spread in pan.
• Bake about 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.

LOW CARB/SUGAR FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 325°F.
• In large bowl combine softened cream cheese, Splenda, and vanilla. Beat with electric mixer until smooth. Blend in eggs, one at a time.
• Remove one cup of batter and spread into bottom of glass or crockery baking dish which has been sprayed very lightly with non-stick spray.
• Add pumpkin and spices to remaining batter and stir until blended.
• Carefully spread pumpkin layer over first layer.
• Bake in preheated oven 35-45 minutes or until center is almost set.
• Allow to cool, then chill several hours or overnight.
• Serve with whipped cream if desired and wait for compliments.
• I used a 10" by 8" glass baking dish to cook this. Next time I think I would double the recipe and only increase to a 9" by 13" baking dish to make a thicker cheese cake. This would show of the layers better. Some cinnamon dusted on the top would have been a nice touch.

NEW YORK STYLE CHEESECAKE- SPLENDA VERSION

Steps:

• Preheat over to 325°F.
• Wrap a 10" springform pan with aluminum foil and then spray the inside with a non stick cooking spray. (You have to cook the cake in a water bath and the aluminum foil creates an extra layer of protection between pan and water).
• Melt butter and cool.
• Add Ricotta and cream cheese to mixer and beat till smooth and creamy.
• Add Splenda to mixture, 1/4 cup at a time, till incorporated.
• Add the eggs one at a time to mixture and continue to mix on low.
• Sift Flour and cornstarch together, then add to mixture on low speed. beat for 30 seconds.
• Add Lemon Juice and Vanilla, beat 15 seconds.
• Add Butter, beat for 10 seconds.
• Add Sour Cream, beat for 15 seconds, make sure to scrape sides as needed.
• Put springform pan into larger baking pan and pour mixture into pan. It will go all the way to top, but don't worry.
• Pour hot water into outer baking pan, till it goes about 1/2 way up springform pan.
• Bake on center rack about 1-1/2 hours. The center should be slightly jiggly.
• Remove from oven, take out of bath, remove foil and cool completely on rack.
• Once cooled, Put in fridge for at least 8 hours.
• When your ready to serve, you should just be able to open side of springform pan and serve. if the sides do stick, just run a butter knife around the edges, but since I started using Splenda, I never have to do that for some reason.
• Note: when baking the cake, at times, it will rise above the top of pan and split open, don't worry, when you take it out to cool, it will fall slightly and all go back together.