We're low carb/no sugar, so I had to muck with the ingredients a bit, but I couldn't have done it without this cheesecake being as fantastic as it is in its own right. I used the Pecan Nut Crust found on this site instead of a graham crust, granular Splenda instead of sugar, soy flour instead of wheat flour (it's what I had in the house) and sugar-free Reese's peanut butter cups (3 3oz bags will give you 2c.). I sprinked a handful of peanuts and an extra 3oz. package of chopped peanut butter cups on top before baking. It was amazing. My father-in-law, a cheesecake affectionado, says it's the best he's ever had.
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We're low carb/no sugar, so I had to muck with the ingredients a bit, but I couldn't have done...