Reduced Sugar Cheesecake
Classic, creamy cheesecake but with reduced sugar! Made from simple ingredients, cream cheese, eggs and Swerve Granular Sugar Substitute. Serve with your favorite toppings!
Servings: 12
Calories: 400kcal
Equipment
Ingredients
Crust
- 1 Sleeve Graham Crackers About 1 1/4 cups crushed.
- ¼ Cup Swerve Granular Sugar Substitute
- 3 T Butter, Melted
Filling
- 3 8 oz Cream Cheese Softened
- 1 ¼ Cups Swerve Granular Sugar Substitute
- 4 Eggs
- 1 ½ T Lime Juice
- Pinch Salt
Instructions
Crust
- 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)
Filling
- 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.
Video
Notes
Another super easy topping is cherry, strawberry, or blueberry pie filling.
Nutrition
Calories: 400kcal