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Splenda Cheesecake

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ready in: 1-2 hrs
serves/makes:   8

recipe id: 4382

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1 cup graham cracker crumbs
1/2 cup gingersnap crumbs
5 tablespoons melted butter
1 pound cream cheese
1 cup sour cream
1 cup Splenda sugar substitute
2 mashed large bananas
3/4 teaspoon cinnamon
1/4 teaspoon ground cloves
4 slightly beaten eggs


Put 1 cup of graham crumbs and 1/2 cup ginger snap crumbs into the bottom of a 9 inch springform pan. Add 5 Tbsp melted butter to the crumbs and mix well. Push a little of the crumb mixture up the sides of the pan and make a crust on the bottom with the remaining crumbs.

To make the filling, mix cream cheese softened to room temperature with sour cream. Slowly add Splenda. Add mashed large bananas. Add cinnamon and ground cloves. Add eggs and mix slowly. Put the filling into the pan on top of the crumb mixture. Bake at 400 degrees F for 35 40 minutes. Let cool and remove from pan.

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489 calories, 38 grams fat, 30 grams carbohydrates, 10 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com

kid cook

I disliked it I could tast the bananna and disliked it. the outer edge was much browner than the top. some tasted cinnamon and cloves i could taste neither.

CDKitchen Staff Reply:
Not sure why you'd make a banana cheesecake if you didn't like bananas!