New York Style Cheesecake Splenda Version
Indulge in the creamy decadence of a New York-style cheesecake with a guilt-free twist! This **New York Style Cheesecake Splenda Version** delivers all the rich, velvety texture and tangy flavor you love, but with a lower sugar alternative. The buttery graham cracker crust, lightly sweetened with Splenda, provides the perfect base for the luscious cream cheese filling. Enhanced with a hint of vanilla and lemon, this dessert achieves its signature smoothness thanks to thoughtful techniques like folding in sour cream and heavy cream for a silky finish. Baked to perfection and chilled to set, this cheesecake is ideal for any occasion, whether you're satisfying your sweet tooth or catering to a low-sugar lifestyle. Serve it plain or pair with sugar-free whipped cream or fresh berries for the ultimate treat—no one will guess it’s a lighter take on a classic!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.3 cup Unsalted butter, melted
- 2 tablespoons Splenda granular sweetener (for crust)
- 32 ounces Cream cheese, softened
- 1.5 cups Splenda granular sweetener (for filling)
- 1 tablespoon Vanilla extract
- 4 large Eggs
- 1 cup Sour cream
- 1 teaspoon Lemon juice
- 1 tablespoon Cornstarch
- 0.5 cup Heavy cream
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of Splenda. Mix until evenly combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Set aside.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand or stand mixer.
Gradually add 1.5 cups of Splenda to the cream cheese, mixing until well incorporated and smooth.
Mix in the vanilla extract and lemon juice until combined.
Add the eggs one at a time, beating on low speed after each addition. Do not overmix to avoid incorporating too much air.
In a separate small bowl, whisk together the sour cream and cornstarch until smooth, then fold it into the cream cheese mixture.
Add the heavy cream and gently fold it into the batter until fully incorporated.
Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55–60 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gradually for about 1 hour inside the oven.
Remove the cheesecake from the oven and run a knife along the edges to loosen it from the pan. Cool completely at room temperature before refrigerating.
Cover the cheesecake and refrigerate for at least 4 hours or overnight to fully set.
Once chilled, release the springform pan and slice the cheesecake into 12 servings. Serve as is or topped with your choice of garnishes, such as fresh berries or sugar-free whipped cream.
Nutrition Facts
Calories |
5894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 498.2 g | 639% | |
| Saturated Fat | 292.9 g | 1464% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2138 mg | 713% | |
| Sodium | 4513 mg | 196% | |
| Total Carbohydrate | 291.0 g | 106% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 94.3 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1432 mg | 110% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
