SPLENDA Reduced-Fat Dulce de Leche Cheesecake

[Kitchen Witch]

SPLENDA Reduced-Fat Dulce de Leche Cheesecake

Crust
1 cup Graham Cracker Crumbs*
3 Tbsp. Butter, melted

Filling
1 lb. 8 oz. Reduced-Fat Cream Cheese
1 cup SPLENDA® No Calorie Sweetener, Granular
2 Tbsp. All-Purpose Flour
2 tsp. Vanilla
3 Eggs
1/3 cup Reduced Fat Milk
1/2 cup NESTLE® La Lechera Dulce de Leche**

Preheat oven to 400° F.

Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.

Reset oven temperature to 325° F.

Beat cream cheese, SPLENDA® No Calorie Sweetener, Granular and flour together until well mixed and smooth. Add vanilla and mix until smooth. Add eggs one at a time, beating well after each addition. Mix until smooth. Add milk and mix until well blended.

Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add Dulce de Leche and stir until well combined.

Pour plain batter over crust. Top with dulce de leche batter by placing rounded spoonfuls over the cheesecake batter and gently swirl into plain batter with the tip of knife or spatula.

Bake 45-55 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.

*Graham cracker crumbs can be replaced with crushed vanilla wafers.
**Other brands may be used. This is the most commonly available brand.