SPLENDID EGGNOG CHEESECAKE

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Splendid Eggnog Cheesecake image

This is from the Splenda site. I wouldn't call low in fat but the sugar has been eliminated which is something to smile about.

Provided by Annacia

Categories     Cheesecake

Time 1h30m

Yield 12-16 serving(s)

Number Of Ingredients 19

1 cup all-purpose flour
1 cup oats
2 tablespoons Splenda granular
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 cup unsalted butter, melted
2 1/2 lbs cream cheese, at room temperature
1 3/4 cups Splenda granular
3 tablespoons all-purpose flour
1 tablespoon pure vanilla extract
1 tablespoon rum extract
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cinnamon
5 large eggs, at room temperature
1/2 cup whipping cream
1 tablespoon Splenda granular
2 tablespoons rum
1/2 teaspoon pure vanilla extract
ground nutmeg, for sprinkling

Steps:

  • For crust, preheat oven to 350 °F (180 °C) and lightly grease a 10-inch (25 cm) springform pan.
  • In a food processor, pulse flour, oats, SPLENDA* Granular, cinnamon and salt to blend. Pour in melted butter and pulse until mixture becomes a rough, crumbly texture. Press into bottom of prepared pan and bake for 15 minutes. Allow to cool.
  • For filling, reduce oven temperature to 300 °F (140 °C). Beat cream cheese until smooth. Add SPLENDA* Granular, flour, extracts, nutmeg and cinnamon and blend well, scraping down sides of bowl often. Add eggs one at a time, scraping well after each addition. Pour filling over cooled crust and bake for 55 to 65 minutes, until outside edges are set but centre still jiggles a bit. Allow to cool for 1 hour before chilling overnight.
  • For garnish, whip cream to soft peaks and fold in SPLENDA* Granular, rum and vanilla. To serve, run a knife around edge of cheesecake to loosen and remove springform ring. Garnish top of cheesecake with whipped cream and a sprinkle of nutmeg before presenting, or slice cheesecake and serve with a dollop of cream.

Nutrition Facts : Calories 571.8, Fat 47.5, SaturatedFat 28.8, Cholesterol 226, Sodium 363, Carbohydrate 21.5, Fiber 1.9, Sugar 0.8, Protein 13.5

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