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graham cracker crumbs Splenda butter light cream cheese SPLENDA® Granular sugar flour low-fat eggnog egg whites rum rum nutmeg
Viewed: 23 - Published at: a year agoIngredients
- 1 cup graham cracker crumbs
- 2 tablespoons Splenda granular
- 1 tablespoon butter, melted
- 3 (8 ounce) packages light cream cheese
- 3/4 cup Splenda granular
- 1/4 cup sugar
- 3 tablespoons flour
- 1 cup low-fat eggnog (I actually use Holly Nog, a soy eggnog)
- 3 tablespoons egg whites
- 1 tablespoon rum
- 2 teaspoons rum extract
- 1/4 - 1/2 teaspoon nutmeg
Method
- Preheat oven to 325°F.
- Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
- Bake for 10 minutes. Cool.
- Preheat oven to 425 F (400 F convection).
- Beat remaining ingredients until very smooth.
- Bake for 10 minutes.
- Reduce heat to 250 F (225 F convection).
- Bake for 45 minutes or until center of cheesecake is firm but wiggly.
- Remove from oven, immediately run knife around edges to loosen cheesecake.
- Cool completely at room temperature before removing rim.
- Refrigerate overnight before serving.
