Impossibly Easy Cheesecake

Impossibly Easy Cheesecake

3/4 cup milk
2 teaspoons vanilla
2 eggs
1/2 cup Splenda Sugar Blend
1/2 cup Original Bisquick® mix
2 packages (8 ounces each) cream cheese, cut into about 1/2-inch cubes and softened

1. Heat oven to 350°F. Grease 9-inch pie plate with cooking spray.

2. Place milk, vanilla, eggs, Splenda and the Bisquick mix in blender. Cover and blend on high speed 15 seconds. Add cream cheese. Blend 2 minutes longer. Pour into pie plate.

3.Bake 40 to 45 minutes or until knife inserted in center comes out clean; cool. Refrigerate until ready to serve. Cover and refrigerate any remaining cheesecake.

Topping: If desired, make topping and spread over top of completely cooled cheesecake. Stir together 1 cup sour cream, 2 tablespoons Splenda and 2 teaspoons vanilla. Serve with fruit.

High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

Normally when made with sugar, this recipe has a whopping 43g of carbs per serving. OUCH. However, using the Splenda Blend or even Splenda significantly reduces the carbs to a mere 9g or less.


Okay, now THIS I can get into. We don't want to think on my cheesecake recipe. I LOVE cheesecake and the sugar kicks tushie in carbs. This I'll have to give a whirl and see how it tastes to me.

I need to get more Splenda.

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