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Crustless Cheesecake

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Crustless Cheesecake
2008-07-25 Desserts
4 50

This low-carb "crustless" cheesecake has a filling made with cream cheese, eggs, Splenda, sugar-free vanilla syrup and sour cream.

  • Servings: 16


4× 8 oz. pkgs Cream Cheese, softened
2 Eggs
⅔ cup Splenda
1 Tbsp Sugar-free Vanilla Syrup
1 cup Sour Cream


Beat cream cheese until smooth, scraping sides of bowl as needed. With mixer on low speed, add eggs, Splenda, sugar-free syrup, and sour cream. Pour into greased springform pan and bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake for 50 minutes. Cool on a rack until room temperature then place in refrigerator to chill thoroughly.