Classic Creamy Cheesecake Recipe -
Classic Creamy Cheesecake Recipe
  • READY IN 9+ hrs

Classic Creamy Cheesecake

Recipe by  

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

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Original recipe makes 16 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    9 hrs 20 mins


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

Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2009

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 cream cheese instead of the two whole fat cream cheeses. I also added about 2 tablespoons of mini chocolate chips. Cake is a bit dense, but I enjoyed it immensely.

Most Helpful Critical Review
Jan 07, 2008

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


17 Ratings

Nov 18, 2008

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 Army unit to raise funds for families of our deployed members. But after the first slice, everyone was afraid that it would be an I quote "a million calorices a bite!" It didn't matter that it was explained that it was sugarfree and even diabetic allowed, ones bought 1/4 or 1/2 slices, and they are all on a 3500 caloric a day diet! So it tasted as if it was decadant when it isn't. Try it, I made it in 2 sugarfree gramah cracker pie shells, add fresh fruit of any kind if you want, but expect one's to not believe they can have it! Those two pies make $128.00 for our FRG fund, so thanks to your making Splenda and Coffeemate using it in their creamers, we could buy something for each of our deployed members children a gift from the unit, we are a small unit but care about each other, thank you for helping with wonderful recipes like this.

Sep 11, 2008

My husband loves this!!

Mar 04, 2008

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 used Sugarfree shortbread cookies, crushed up for the crust. I did not add the Splenda to them but did put the margerine in. It came out great! Try it!

Sep 27, 2007

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.

May 17, 2007

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 a sugar free cherry topping.

Feb 17, 2007

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 1/2 c sour cream. I also made just a bottom crust because I could not get the sides to stay up no matter what I tried!!!


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  • Calories
  • 184 kcal
  • 9%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 91 mg
  • 30%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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