Classic Creamy Cheesecake

Classic Creamy Cheesecake

"Everyone will love this smooth cheesecake baked in a graham cracker crust."
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Ingredients

9 h 20 m servings 184 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Combine graham cracker crumbs, SPLENDA(R) Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
  3. Bake 10 minutes. Remove from oven and cool on a wire rack.
  4. Beat regular and fat free cream cheese together at high speed with a mixer until creamy; gradually add SPLENDA(R) Granulated Sweetener, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lime juice and a pinch of salt, beat until smooth. Pour into prepared crust.
  5. Bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Run a knife around edge of pan to release sides, and help prevent cracking. Cool to room temperature on a wire rack; cover and chill at least 8 hours.

Footnotes

  • Note
  • Serving Size: 1 slice (1/16 of cheesecake)

Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

I made this cheesecake for New Year's Eve and truly wanted to eat it all myself, instead of sharing it with friends. It was very good, and I made it in an even lighter version using Neufchatel ...

Most helpful critical review

Wasn't crazy about this cake. It was very dense and "heavy". It left an artificial sweetener after taste in my mouth:(

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I made this cheesecake for New Year's Eve and truly wanted to eat it all myself, instead of sharing it with friends. It was very good, and I made it in an even lighter version using Neufchatel ...

I made this with the addition of 8 oz more cream cheese, Coffeemate sugarfree French Vanilla, leaving out the lime juice and using lemon instead for the acidity for the bake sale at my husbands ...

My husband loves this!!

I made this into a chocolate cheesecake by doing the following: adding 2 - 1 oz. bars of unsweetened chocolate, melted; did not add the lime juice but instead added 1 tsp. of vanilla. I also us...

Wasn't crazy about this cake. It was very dense and "heavy". It left an artificial sweetener after taste in my mouth:(

My boyfriend loves this cheesecake he's diabetic so I have to find ways to make him treats without the sugar my only problem seems to be that the cake gets brown after 30 min.

I made this recipe to give as a gift to my friend. She loved this cheesecake. She mentioned that she could not tell the difference that sugar was not used. The only thing that I added to it was...

I made this cheesecake a few weeks ago and loved it!! I did change it up a bit though. instead of lime juice I added lemon juice, decreased the eggs to 3, added 1 teaspoon vanilla and added 1/...

I made this today to take to a meeting at church. The ladies loved it! it was so creamy. I didn't have lime juice on hand, I used a dash of Lemon extract. You can't tell it is sugar free!!!

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