Total Preparation Time: 45 minutes
Ingredients:
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Ingredients
Crust:
Vegetable cooking spray
1 cup Graham crumbs
1/2 cup Almond flour
1/4 cup Butter, melted
Filling:
four 8-ounce Pkg reduced fat cream cheese softened
1 1/4 cups Splenda
1 1/2 teaspoons Almond extract
1 teaspoon Vanilla extract
4 Eggs
1/4 cup Half & half
1 tablespoon Flour
Topping:
2 cups Light sour cream
1/4 cup Splenda
1 teaspoon Vanilla extract
Cherry Topping:
1 jar Chukar Cherries
Preparation
Preheat oven to 325 degrees.
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.
In a large bowl whip the softened cream cheese until smooth. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.
In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5 minutes.
Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight.
Pour the Chukar Cherries over entire cake, or spoon onto individual slices, if preferred.
Makes 20 servings.
Per Serving: Calories 216; Protein 8 g; Total Fat 13 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg
Cook's Notes
Nutrition Information