APPLE DANISH CHEESECAKE

FOR ALL YOU DIABETICS OUT THERE WHO LONG FOR GOOD DESSERTS, HERE IS A CHEESECAKE RECIPE YOU SHOULD BE ABLE TO ENJOY FROM TIME TO TIME. ONE SLICE ONLY, PLEASE. ENJOY THIS WITH OTHERS SO YOU ARE NOT TEMPTED TO OVER INDULGE! AS I ALWAYS SAY, THIS IS A DESSERT TO TAKE TO PITCH IN MEALS, ETC. EVERYONE CAN ENJOY THIS AND YOU CAN EAT A SMALL SLICE WITHOUT FEELING GUILTY BUT YOU AREN'T TEMPTED TO OVER-INDULGE.

CRUST:

1 CUP WHITE WHOLE-WHEAT FLOUR
1/2 CUP PLAIN ALMONDS, GROUND
1/4 CUP SPLENDA BAKING BLEND
1/2 CUP COLD BUTTER
1/4 TSP ALMOND (OR VANILLA) EXTRACT

FILLING:

8 OZ LOW-FAT CREAM CHEESE, SOFTENED
1/4 CUP SPLENDA BAKING BLEND
1/4 TSP CREAM OF TARTAR
1/4 CUP EGG SUBSTITUTE

TOPPING:

1/3 CUP SPLENDA BROWN SUGAR BLEND
1 TBSP WHITE WHOLE-WHEAT FLOUR
1 TSP GROUND CINNAMON
4 CUPS PEELED AND THINLY SLICED TART APPLES
1/3 CUP SLIVERED ALMONDS

1 1/2 tbsp sugar-free caramel ice cream topping for garnish, if desired

PREHEAT OVEN TO 350 DEGREES.
GREASE A 9-INCH SPRINGFORM PAN.

TO MAKE CRUST: IN A SMALL MIXING BOWL, COMBINE FLOUR, ALMONDS AND SPLENDA. CUT IN BUTTER UNTIL CRUMBLY. ADD EXTRACT. SHAPE DOUGH INTO A BALL AND PLACE BETWEEN TWO SHEETS OF WAXED PAPER. ROLL OUT INTO A 10-INCH CIRCLE. TRANSFER TO PREPARED PAN AND GENTLY PRESS DOUGH ONTO BOTTOM AND UP SIDES OF PAN. REFRIGERATE FOR 30 MINUTES.

TO MAKE FILLING: IN A MEDIUM MIXING BOWL, BEAT CREAM CHEESE, SPLENDA AND CREAM OF TARTAR UNTIL SMOOTH. ADD EGG PRODUCT AND BEAT ON LOW SPEED OF ELECTRIC MIXER JUST UNTIL COMBINED. POUR OVER CRUST.

TO MAKE TOPPING: IN A LARGE MIXING BOWL, COMBINE SPLENDA, FLOUR AND CINNAMON AND MIX TO COMBINE. ADD APPLES AND STIR UNTIL COATED. SPOON MIXTURE OVER FILLING. SPRINKLE WITH ALMONDS.

BAKE 40-45 MINUTES OR UNTIL GOLDEN BROWN. COOL ON A WIRE RACK FOR 10 MINUTES. CAREFULLY RUN A KNIFE AROUND EDGE OF PAN TO LOOSEN; COOL 1 HOUR LONGER. REFRIGERATE OVERNIGHT. REMOVE SIDES OF PAN FOR SERVING. DRIZZLE ICE CREAM TOPPING OVER CHEESECAKE BEFORE SERVING, IF DESIRED.

Splenda photo