We have been trying to cut back on sugar in our house. That’s really hard to do when you have a sweet-tooth kids. And, then with the holidays coming up and birthdays… This is the time of year that I start gearing up for baking non stop. Well, this year I am going to try to be good. (Hopefully…)
So, my husband’s birthday was this weekend and (Yes, he loved the picture!) I made him a cheesecake. It’s his favorite. (Okay, it’s my favorite, and I tell him it’s his favorite… So far it’s working!) Since we’ve got this “no sugar” strike going on, I was a little worried how well the cheesecake was going to turn out, but it was de-lish! Guilt free! I love it!
Like I said, I loooove cheesecake. In fact I’m a cheesecake connoisseur. (Okay, not really. It just sounds good to say it.) I have a basic cheesecake recipe that I always use. A friend of mine gave it to me when Doug and I first got married. (Thanks Sheri H!) I use it for just about every kind of cheesecake. It has a creamy smooth texture. It’s so easy, and I change it up by adding chocolate to the batter, or lemon flavor, or whatever I want. The only problem is that it’s very sinful. I made this recipe guilt-free, for my hubby’s cake, by substituting Splenda for sugar, and fat-free cream cheese for regular cream cheese . I think it turned out great!
Sinful or Guilt-Free Cheesecake
For Crust:
1¼ cups graham cracker crumbs
1/3 cup butter, melted
3 Tablespoon sugar or Splenda
For Filling:
4 – 8oz packages of cream cheese, softened (regular or fat-free)
1 1/3 cup sugar or Splenda
4 eggs
1 teaspoon vanilla
Preheat oven to 325°. Blend together ingredients for crust until crumbly. Press into bottom of 9″ spring-form pan. Bake for 8 minutes at 325°.
For filling: Cream together, cream cheese and sugar until smooth, scraping bowl a few times. Beat in vanilla and eggs one at a time, scraping bowl after each egg. Pour batter into prepared crust in spring-form pan. See below for baking instructions.
For Sinful Cheesecake: Bake for 50 to 60 minutes at 325° until set in center and slightly brown on edges. Chill for 4 to 8 hours, or overnight, before removing the spring form. Store in refrigerator. (This version will have a smooth, creamy texture. This makes more batter because of the sugar, and takes longer to bake.)
For Guilt-Free Cheesecake: Bake for 30 to 40 minutes at 325° until set in center and just done. Do not brown, as this will make the top very firm. Chill for 4 to 8 hours, or overnight, before removing the spring form. Store in refrigerator. (This version has a different texture than the Sinful Cheesecake, it’s more like a custard, maybe? This makes less batter because of the Splenda, and takes less time to bake.)
I’m not too worried about cracks in my cheesecake, because I usually slather them with some kind of topping. But, if you are worried with cracks, cover the outside bottom of your spring-form pan with foil and place in a pan and fill with a couple of inches of water. Bake as directed. You can also crack the oven door, after the cake is done baking, and allow it to cool inside oven, to avoid cracks.
(You can make an in-between sinful and guilt-free version by using half sugar, half Splenda, and by using half regular cream cheese, and half fat free.)
Doesn’t this look gorgeous?
*Stephanie’s Tips: My favorite is to make this with a chocolate cookie crust. Use 2 cups chocolate cookie crumbs, ½ stick butter (melted), 1 Tablespoon sugar. Mix until crumbly and press into 9″ spring-form pan and bake at 325° for 5 minutes. To the batter I add, 1 cup semi-sweet chocolate chips, and 1 cup peanut butter chips. Or, 2 cups chopped Reese’s Peanut Butter Cups. Bake as directed. Absolute sin! No doubt about it. Seriously folks, your whole weeks worth of calories are right there in one little piece of heaven… I mean sin.
Which one will you make? 😀
Linked to these parties!
Joey @ 365cakepops said:
Yum! I love cheese cake. Guilt-Free even better. 🙂 Thanks for sharing. I can’t wait to make it.
ladywiththeredrocker said:
Thanks Joey!
Bluejellybeans said:
Hi! Very nice post. I just discovered your blog today and enjoyed very much. That’s why I am passing you the 7 links, 7 post challenge, all the info is in here: http://bluejellybeans.wordpress.com/
I hope you don’t mind 😉
Have a nice day!
ladywiththeredrocker said:
Thanks Bluejellybeans!
A Hint Of Garlic said:
Not sure we ever feel guilty eating cheesecake, probably because its so yummy !
ladywiththeredrocker said:
Thanks for visiting, A Hint of Garlic! 🙂
frugalfeeding said:
It certainly looks amazing. I think it’s great you managed to make a delicious cheesecake with little to no sugar. Congratulations 😀
ladywiththeredrocker said:
Thanks frugalfeeding. I was worried how it would turn out, but it was good! 🙂
Rachael @ The Little Birdie said:
YUM!! Can’t wait to try this, though I think I’ll definitely be going “sinful,” haha! I’m visiting from the NJAH linky party, I hope you’ll pop by and say hello!
http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.html
I also have a linky party every Tuesday and would love it if you’d link up your tutorial, I’m featuring recipes this week! 🙂 xoxo
Pradeepa said:
mmm…this looks delicious. Thanks for visiting my blog.
ladywiththeredrocker said:
Thanks Pradeepa!
sonsothunder said:
Yes, looks absolutely delicious!!!
I just found your site posted on another
lovely site…I was just wondering if I could
sit in the red rocker while I eat this bag of
blue-jelly beans…Love the recipes and photos.
Bless You
paul
ladywiththeredrocker said:
🙂
Sheryl said:
What a GREAT recipe! I would love it if you came over to CAST PARTY WEDNESDAY and shared it with us. Thanks, I hope to see you there!
http://ladybehindthecurtain.com
ladywiththeredrocker said:
Thanks Sheryl. Will do! 🙂
aleks said:
oh yum!!
ladywiththeredrocker said:
Thanks aleks!
Katie said:
Hi Stephanie! I love your blog and your cheesecake looks delicious! I will be making it this weekend 😉 Thanx for sharing it with us. I look forward to following your posts.
Also, thank you for stopping by and leaving a comment…
ladywiththeredrocker said:
Thanks Katie. I am looking forward to making your cookie bars. I’m seriously hungry thinking about them! I think they will be so much easier than making a bunch of cookies! 🙂
Erin{LavenderandLemonDrops} said:
YUM YUM YUM! I’m quite the sucker for cheesecake myself….. like “a slice of each please” sucker 😉 Thanks for sharing! The chocolate one looks delish!
ladywiththeredrocker said:
Thanks for visiting, Erin. Glad you liked the cheesecake recipe. 🙂
Shannah @ Just Us Four said:
This looks delicious.
ladywiththeredrocker said:
Thanks Shannah! 🙂
jamie said:
Can’t wait to try the guilt-free recipe!
~JamieS
ladywiththeredrocker said:
Thanks jamie! Hope you enjoy it as much as we did! 🙂
Marilyn said:
This looks sinfully yummy..lol.. LOVE IT.. I would LOVE to have you link it to my linky party going on today – Pin’Inspirational Thursdays over at The ArtsyGirl Connection – TY :)) Link is -http://theartsygirlconnection.blogspot.com/2011/10/pinspirations-pinterest-inspirational.html ps: officially following ya :)) (liked on facebook )
ladywiththeredrocker said:
Thanks Marilyn! I will be heading over now. Hope your party is still open. I will def be there next week. Thanks for following! 🙂
Shelly said:
Yum!! Beautiful photos too. 🙂
ladywiththeredrocker said:
Thanks Shelly! 🙂
Melanie said:
This looks so yummy! Thanks for linking to Things I’ve Done Thursday.
Melanie
bearrabbitbear.blogspot.com
ladywiththeredrocker said:
Thanks Melanie!
Jordan (Wayward Girls' Crafts) said:
Yum! I love the guilt free interpretations (though I’d use xylitol instead of Splenda)–and the baking differences. Good to know!
ladywiththeredrocker said:
Thanks Jordan. I’ve never used xylitol, but I bet you could use the same recipe. Let me know if you try this with xylitol, and how it turns out. I would love to know! 🙂
Kirsten said:
I am so pinning this! YUMMY!
THANK YOU FOR SHARING!!!!
Kirsten\
ladywiththeredrocker said:
Thanks Kirsten!
Crystal @MrsHappyHomemaker said:
I have bookmarked this to try later – can’t wait! If you have a chance, come by & link up at Makin’ You Crave Monday over at MrsHappyHomemaker.com!
ladywiththeredrocker said:
Crystal, hope you love it as much as we do! Thanks for the invite to your party! 🙂
Mandi @Mandibeingcrafty said:
Yummy! I love cheesecake but it is SO bad! Thanks for sharing this recipe!
ladywiththeredrocker said:
Try the guilt free recipe, and it’s not so bad. 🙂 Thanks for visiting, Mandi! 🙂
Lauren said:
Well I’m going to have to try this although I’d have to change up the crust and use the fat free cream cheese since we are on a low fat diet as well. I may try a smaller version first — not sure how the ff cheese will taste. Thanks for posting!
ladywiththeredrocker said:
Hey Lauren, thanks for visiting! I really did not notice a big difference in the fat free cream cheese, as far as taste goes. Mostly just texture. Hope you love it as much as we do! 🙂
maggie said:
I would love to have you join us at our linking party this week at
http://www.passionatelyartistic.com/2011/10/celebrating-fall-with-linking-party.html
Have a great week,
Maggie
http://passionatelyartistic.com
ladywiththeredrocker said:
Thanks for the invite Maggie! 🙂
Marie said:
Looks so yummy! Thanks for sharing the recipe! Thanks so much for linking with us at Show & Share!
Marie
mylilpinkpocket.blogspot.com
ladywiththeredrocker said:
Thanks Marie! 🙂
ashley said:
im featuring this on tell me tuesday! thanks for linkin up!!!
ladywiththeredrocker said:
Wow! Thanks Ashley! Glad you liked the recipe! Thanks for stopping by. 🙂
HaleyLeann said:
Sounds amazing! The pics are beautiful too! Thanks for linking up on Recipes I Can’t Wait to Try!
ladywiththeredrocker said:
Thanks HaleyLeann!
Jenni said:
OMGoodness, my mouth is watering!! Can you make me a couple of these?
Thank you so much for sharing your creativity with the FROG! I hope you will join me again this week! Plus, there is a HUGE giveaway included with this weeks party.
Hope to see you there!
HUGS~
Jenni
http://kissedbyafrog.blogspot.com/2011/10/frog-blog-love-linky-18.html
ladywiththeredrocker said:
Thanks Jenni! You are too funny! Just got back from linking up to your party! Thanks for hosting!:)
hollyll said:
YUM! Cheesecake is such a weakness of mine…and my sons favorite dessert. I must try this recipe! Thanks for linking to tickled pink…I am sharing this on FB!
ladywiththeredrocker said:
Thanks Holly! Thanks for hosting and for visiting! 🙂
TARGE said:
Hello !
J’habite à Nice (France) et j’adore le cheesecake. Je vais essayer le votre.
Merci pour cette délicieuse recette
Sylviane
ladywiththeredrocker said:
Well, I did take a little French in high school, and I gather that you say you love cheesecake and will try my recipe. Thank you Sylviane for visiting my blog. Merci beau coup! 🙂
thegunnysack said:
YUM!! This sound delicious!! Thanks for sharing this at my What’s In The Gunny Sack? link party.
angie said:
love that you offer options for naughty or nice perfect for family get togethers come see me at http://shopannies.blogspot.com
Manni said:
WOW, thanks for sharing an amazing recipe. I will have to tell my friend who’s mom is diabetic. This is perfect.
I think I’ll have to try it for me to :)) lol!
ladywiththeredrocker said:
Thanks Mannie! Hope you guys love it as much as we do! 🙂
Candace said:
I was going to go to bed…Now I just want to make cheesecake!!!! THANKS A LOT!!! LOL!
Thanks for linking up to scrappy saturdays last weekend, come on back and link up again!
Candace
ladywiththeredrocker said:
Hahaha! Thanks Candace! Sorry ’bout that! 🙂
Pingback: Pumpkin-Pecan Cheesecake « Lady with the Red Rocker
Pingback: Pumpkin-Pecan Cheesecake « Lady with the Red Rocker