Light Eggnog Cheesecake
Ingredients
- 1 cup graham cracker crumbs ⓘ
- 2 tablespoons Splenda granular
- 1 tablespoon butter, melted
- 3 (8 ounce) packages light cream cheese ⓘ
- 3/4 cup Splenda granular ⓘ
- 1/4 cup sugar ⓘ
- 3 tablespoons flour ⓘ
- 1 cup low-fat eggnog (I actually use Holly Nog, a soy eggnog) ⓘ
- 3 tablespoons egg whites ⓘ
- 1 tablespoon rum ⓘ
- 2 teaspoons rum extract ⓘ
Instructions
- Preheat oven to 325°F.
- Combine crumbs, Splenda and butter. Press into the bottom of a 9 inch springform pan that is lined with parchment paper.
- Bake for 10 minutes. Cool.
- Preheat oven to 425 F (400 F convection).
- Beat remaining ingredients until very smooth.
- Bake for 10 minutes.
- Reduce heat to 250 F (225 F convection).
- Bake for 45 minutes or until center of cheesecake is firm but wiggly.
- Remove from oven, immediately run knife around edges to loosen cheesecake.
- Cool completely at room temperature before removing rim.
- Refrigerate overnight before serving.
Nutrition & Diet Analysis (per serving)
809
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).