Love cheesecake? We do too! This is a reduced-sugar cheesecake made with cream cheese, eggs, and Swerve Granular Sugar Substitute. It was easy and tasted delicious! Top with your favorite toppings.
I’m not a food blogger! I just write about foods that we love and that are fairly easy to make. Most of the recipes you will find on my blog will be plain and simple.
Make the Crust
Spray a 9″ springform pan with cooking spray and set aside.
My pan is a Wilton springform cake pan. Crush the graham crackers in a food processor, or just place in a zip lock bag and crush them with a rolling pin.
I use Honey Maid graham crackers because there is a difference in taste from less expensive brands to me anyway.
Melt 3 tablespoons of butter and drizzle over the crumbs. Add 1/4 cup of Swerve Granular Sugar Replacement. I have not tried this recipe with other sugar substitutes. I have found that we like the taste of the Swerve products. It is an Erythritol product and it’s the best sugar substitute I have found to date.
Mix the crumbs, butter, and Swerve and press into the bottom of the springform pan. Go up the sides are far as you can. Mine did not go all the way up the sides of the pan, but that’s okay. If you wanted to be sure to have enough crumb mixture to go all the way up, just increase the crust ingredients a bit.
Bake in the oven for about 10 minutes or until lightly browned. Set aside to cool. The recipe I used, called for a 350-degree oven. But this is too much for my oven, I baked it at about 300 degrees.
Set the cream cheese out to soften at room temperature. Beat three packages of softened cream cheese at high speed until creamy. I used Walmart’s brand of cream cheese. Gradually add the 1 1/4 cups of Swerve sweetener.
Add the four eggs, one at a time just until each one is mixed in well. Add lime juice and a pinch of salt. Beat until smooth. Pour into prepared crust.
Bake for 50-60 minutes in a 350° oven. Again, I turned my oven down to 300° and baked for 50 minutes. Temperature and times will depend on your oven.
Cheesecake should be lightly brown. The center should still jiggle slightly. Remove from the oven and cool on a cooling rack until the cheesecake reaches room temperature. Cover and chill for about 8 hours before serving. If you can wait that long!
Try running a knife around the edge of the pan to release sides, and help prevent cracking. Even if it cracks, it will still taste good!
After it has cooled, transfer it to a plate – carefully.
Top this reduced-sugar cheesecake with your favorite topping. There are so many to choose from it’s not that easy! We love raspberries, so a simple syrup over raspberries is probably my favorite.
The hubby says caramel pecan is his favorite. This was Hershey’s Caramel Topping over toasted pecans. We like to slice the cheesecake and add the topping after that. Everyone wants something different!
One of my favorite toppings is sugar-free blueberry sauce. It really quick and easy to make. Check it out!
Anytime is the perfect time to make a quick batch of sugar-free blueberry topping out of fresh blueberries and just a few other ingredients. You’ll be amazed at how easy this delicious blueberry sauce is to make and it only takes a few minutes.
And we can’t forget the chocolate! This is great with strawberries too. Simple Hershey’s chocolate syrup over fresh raspberries. It’s so easy and tastes so good!
What’s your favorite topping for cheesecake? Leave us a comment! We’re always looking for new things to try))
Here’s a wonderful sugar-free strawberry topping that is so easy to make!
More from My Kitchen
Reduced Sugar Cheesecake
- Preheat oven to 350 degrees F (oven temps vary, mine was set at 300 degrees)
- Spray 9" springform pan with cooking spray, set aside.
- Combine graham cracker crumbs, melted butter and sugar substitute in a bowl.Crush graham crackers in a zip lock bag, pound or roll with rolling pin. Press graham cracker mixture over bottom of springform pan and up the sides as far as it will go.Bake at 350 degrees F for 10 minutes or until lightly golden brown. Cool on wire rack (Mine baked at 300 degrees for 5 min)
- Cream softened cream cheese in mixer at high speed until smooth (Soften cream cheese at room temp).
- Add sugar substitute a little at a time. Add eggs one at a time, mixing well.
- Add lime juice and a pinch of salt. Beat until smooth and pour into prepared springform pan.
- Bake at 350 degrees F for 50-60 minutes. (Mine baked at 300 degrees for 50 min.)
- Bake until lightly golden brown and center still jiggles. Remove from oven and cool on wire rack. Once cooled to room temperature, cover and chill for about 8 hours before serving.
- Serve with topping of choice.