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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (109g) Recipe makes 8 servings |
||
| Calories 340 | ||
| Calories from Fat 283 | (83%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.5g | 48% | |
| Saturated Fat 19.3g | 96% | |
| Monounsaturated Fat 9.1g | ||
| Polyunsaturated Fat 1.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 278mg | 11% | |
| Potassium 129mg | 3% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 3.1g | ||
| Protein 8.8g | 17% | |
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Ingredients
-
3 (8 ounce) packages cream cheese
- 3 eggs
- 25 (1 g) packets Splenda sugar substitute
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
Directions
1
Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.2
Pour into a greased pie pan.3
Bake for 35 minutes at 350°F or until cracked and golden brown.
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Browse similar recipes by category
- Course > Desserts > Cakes
- Preparation > Time to Make > < 60 mins
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- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Supanpink
On May 18, 2009
I measured 1.5 Tablespoons a Splenda like Scott Keith wrote and it wasn't enough. I couldn't eat it and had to throw it away. I'll try it again, but with more Splenda.
From: Scott Keith
On Feb 15, 2004
OK I've made this twice now. I followed the recipe exactly each time. Do heed the warnings about eating it warm. It sucks after the 2nd bite. Chilled it's awesome. I bake it in a 9" glass pie dish greased with butter. After chilled I slice it into 8 equal slices. I use regular cream cheese and 3 large eggs. Oh and BTW first time I did it I opened 25 packets of Splenda; second time I just measured 1.5 Tablespoons. Total entire pie carb for me equaled 51 which would make 8 - 6.37 carb slices without any sugars. One slice a day after dinner. Perfect to satisfy sweet needs and I still lost about 1# per day eating it. I highly reccomend this recipe for Atkins. Thanks Suzanne!
From: Mamie
On Mar 9, 2002
Loved this cheesecake. I didn't have any almond extract (must've used it all up during Christmas baking) so I substituted lemon extract. Gives it a wonderful fresh flavor. I'm looking forward to trying this again with almond extract and other types of flavorings.
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