Reviewed: Feb. 23, 2012

It needs a little longer in the oven than what was recommended, but I replaced all the espresso with crushed oreos and I replaced the crust with crushed oreos as well to make this a Sugar Free Oreo Cheesecake. Also, with any sugar free recipe if you use a little bit of lemon juice along with the sugar replacement it completely covers up that strange taste that sugar replacements can leave behind. Other than a few minor adjustments I had to make, this recipe was fairly good.

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Reviewer:

LoLaBelle

Cooking Level: Professional

Home Town: Saint Louis, Missouri, USA

Living In: Imperial, Missouri, USA

Reviewed: Dec. 22, 2011

I made this for a baby shower which I was attending. My aunt requested a sugar free dessert because several diabetic relatives were attending. It was a big hit! I do have a few cautions, however. Brown sugar substitute is half brown sugar and half Splenda/Sweet N Low/whatever brand it is. So, to call this a sugar free cheesecake is a bit misleading. I used 1/4 cup Splenda in place of the brown sugar substitute and left out the pecans in case someone was allergic. I suppose it depends on whether you are looking for low sugar recipes to cut calories or how severe of a diabetic you are cooking for.

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Reviewer:

Emi

Reviewed: Nov. 22, 2011

It is wonderful. No one knew it was SF and it allowed the diabetes in the family to enjoy some dessert without the worry.

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Reviewer:

Michelle

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jun. 29, 2011

Good, but it's missing something. A nice topping might just finish it off... maybe nuts or a syrup?

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Reviewer:

Kylie

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

Living In: Marathon, Ontario, Canada

Reviewed: Apr. 19, 2011

Love this recipe. We have tried it with the Espresso powder, but like it better with 4 Tablespoons of Cocoa instead of the espresso powder for a Chocolate cheese cake. Thank you so much for this recipe!

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Reviewer:

karebear

Reviewed: Jan. 25, 2011

This cheesecake is awesome! Perfect cheesecake consistency. Made it for my brother's bday and everyone was raving! I used Sugar Free Oreos for the crust and also left out the mocha powder and squirted some Sugar Free Smuckers Carmel topping on the top and swirled it in before baking. This recipe is a winner because you can use this as a basic and make all kinds of variations on flavors! Winner!!!

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Reviewer:

gabby's mom

Reviewed: Dec. 6, 2010

Excellent! My nephew couldn't believe anything that good could be sugar free. I can't have sugar and haven't been able to enjoy cheesecake in 2 years - Highly recommended. Followed recipe exactly, except used regular, large pie pan. My spring form has gone missing!

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Reviewer:

Avid Gardener

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Groveport, Ohio, USA

Reviewed: Aug. 24, 2010

Unbelievable! One of the best things I have ever tried on Allrecipes. I used two different chocolate graham cracker crusts, and mocha instant coffee instead of espresso. I wasn't sure about "brown sugar substitute" as the only kind I can find is Splenda Brown Sugar BLEND, which would call for half of the 1C if following the normal rules between Splenda and Splenda BLEND. So I compromised and used 1/2C regular Splenda, and 1/4 C of the brown sugar blend. This equals 1C of sweetness. Anyway, that was all I changed, and it came out AMAZING. I can't understand a one star review at all. YUM.

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Reviewer:

Gold32

Reviewed: Jul. 2, 2010

I made this cheesecake for last night. It was delicious! The texture is perfect! My family is not fond of mocha so I just left out the coffee powder. I also didn't want to make so much so I halved the recipe (except for the crust) and made it in a deep dish pie pan. I cooked it on 325 for 40 minutes or so. I will definitely be making this recipe again! Thanks!!

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