Truvia Classic Cheesecake
Indulge in the rich, creamy decadence of this Truvia Classic Cheesecake, a guilt-free twist on the timeless dessert! Perfectly sweetened with Truvia Sweet Complete Sweetener, this cheesecake delivers all the flavor you love with reduced sugar. The buttery graham cracker crust provides the ideal base for the luscious, velvety filling made with softened cream cheese, sour cream, and a hint of vanilla. The result? A perfectly smooth cheesecake with just the right balance of tangy and sweet. With a simple prep time of only 20 minutes and easy-to-follow steps, this dessert is as effortless as it is elegant. Whether you're hosting a celebration or craving a crowd-pleasing dessert, this cheesecake is a surefire showstopper that's as delightful to the eyes as it is to your taste buds. Cut into 12 heavenly slices and enjoy this better-for-you dessert today!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Truvia Sweet Complete Sweetener
- 24 ounces Cream cheese, softened
- 0.75 cup Truvia Sweet Complete Sweetener
- 1 cup Sour cream
- 2 teaspoons Vanilla extract
- 4 whole Large eggs
Instructions
Preheat your oven to 325°F (160°C).
In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of Truvia Sweetener. Mix well until the texture resembles damp sand.
Press the crust mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to press evenly. Set aside.
In a large bowl, add the softened cream cheese and beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add 3/4 cup of Truvia Sweetener while continuing to beat the cream cheese mixture.
Mix in the sour cream and vanilla extract until fully combined.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Do not overmix.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and allow the cheesecake to cool inside with the oven door slightly ajar for 1 hour, to prevent cracking.
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
Before serving, carefully run a knife around the edges of the pan to release the cheesecake. Slice into 12 servings and enjoy a rich, creamy, and sweetened-to-perfection treat!
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 301 mg | 13% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 7.6 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 101 mg | 2% | |
*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.
