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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 (not fat-free)
1 1/4 cups Splenda Granular
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4 eggs
1/4 cup fat free half & half
1 tablespoon flour
Topping:
2 cups light sour cream
1/4 cup Splenda
1 teaspoon vanilla extract
Cherry Topping:
1 can No-Sugar-Added cherry pie filling
2 tablespoons Amaretto or Amaretto flavored sugar free syrup such as DaVincior Torani
Stir both ingredients together and spoon over entire cake, or serve on individual slices.
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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 5-15 minutes,or until just set.
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. Makes 20 servings.
Per Serving: Calories 209; Protein 8 g; Total Fat 11 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg