This recipe is a dessert for special occasions with family and friends. The diabetic should never eat more than one slice (1/12 the cake). If your diabetes is not under control I suggest you skip this recipe.
Crust:
1 1/2 cups finely chopped pecans (or other nuts)*
2 tbsp Splenda Granular**
3 tbsp unsalted butter, melted
Combine all ingredients and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes. Set aside to cool slightly while you make the filling.
Filling:
Preheat oven to 450 degrees.
1 pkg (8-oz) cream cheese, softened
3 pkg (8-oz) low-fat cream cheese, softened
1 cup Splenda granulated
3 tbsp white whole-wheat flour
4 large eggs
1 cup low-fat sour cream
1 tbsp vanilla extract
Combine the cheeses, Splenda, and flour by mixing with an electric mixer on medium speed until well blended. Add the eggs, one at a time; mix well after each egg. Blend in the sour cream and vanilla.
Pour filling over the prepared crust and bake at 450 degrees for 10 minutes then reduce temperature to 250 degrees; continue baking for 1 hour.
After removing from oven, loosen the cake from the sides of the pan by running a thin knife around between the cake and pan. Allow cake to cool before removing the sides.
Chill cake until ready to serve.
Topping:
1 can (21-oz) Splenda sweetened cherry pie filling.
Top cake with pie filling before cutting to serve.
Yield: 12 servings
*1 cup graham cracker crumbs may be substituted for the nuts.
**If using graham cracker crumbs increase Splenda to 3 tablespoons.
Reminder: Diabetics, it is important not to over indulge when eating any dessert.
2 tbsp Splenda Granular**
3 tbsp unsalted butter, melted
Combine all ingredients and press onto the bottom of a 9-inch springform pan. Bake at 325 degrees for 10 minutes. Set aside to cool slightly while you make the filling.
Filling:
Preheat oven to 450 degrees.
1 pkg (8-oz) cream cheese, softened
3 pkg (8-oz) low-fat cream cheese, softened
1 cup Splenda granulated
3 tbsp white whole-wheat flour
4 large eggs
1 cup low-fat sour cream
1 tbsp vanilla extract
Combine the cheeses, Splenda, and flour by mixing with an electric mixer on medium speed until well blended. Add the eggs, one at a time; mix well after each egg. Blend in the sour cream and vanilla.
Pour filling over the prepared crust and bake at 450 degrees for 10 minutes then reduce temperature to 250 degrees; continue baking for 1 hour.
After removing from oven, loosen the cake from the sides of the pan by running a thin knife around between the cake and pan. Allow cake to cool before removing the sides.
Chill cake until ready to serve.
Topping:
1 can (21-oz) Splenda sweetened cherry pie filling.
Top cake with pie filling before cutting to serve.
Yield: 12 servings
*1 cup graham cracker crumbs may be substituted for the nuts.
**If using graham cracker crumbs increase Splenda to 3 tablespoons.
Reminder: Diabetics, it is important not to over indulge when eating any dessert.
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