Here is my recipe for my low-carb (no-sugar) Cheesecake.  Several people have asked me to make this for their birthday.

Ingredients:

Crust:

1 Cup Chopped Walnuts

1 Cup Splenda for Baking

2 tablespoons Ground Cinnamon

Filling:

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 pint Sour Cream

5 eggs at room temperature (3 whole eggs and 2 egg yokes)

1 teaspoon Vanilla Extract

1 Cup Splenda for Baking

Directions:

Preheat oven to 325 degrees.

Spray the springform pan with cooking spray.  I like Pam from Baking.

Mixed the Walnuts, Splenda, and Cinnamon together and pour into the springform pan.  Gently shake pan to level the crust ingredients.

Place the Cream Cheese and vanilla into a mixing bowl and beat on medium speed until it is combined.  Add the 1 cup of Splenda to the mixture and beat on medium speed until it is combined.  Beat in one egg at a time to the mixture, until all three eggs and two egg yokes are added.  Make sure you are scraping the sides of the bowl while adding everything to make the filing.

Add one pint of Sour Cream to the mixture and beat on low speed until sour cream is blended into the filing.

Pour filing into springform pan over the top of the crust.  Make sure the filing is level inside with pan.

Bake until the Cheesecake appears to be firm and set on the outer 2″ rim of the cake.  The center of the cake will still appear to be soft.   The baking time is approximately 1 hour – check cake after 40 minutes and then every 10 minutes.  Do not stick a toothpick or knife into the cake to check for doneness.

Let cool and refrigerate it.

There are some people that can’t wait to eat it and eat it warm.