SPLENDA PRALINE CHEESECAKE
SPLENDA PRALINE CHEESECAKE
Crust
1 1/4 cups graham cracker crumbs
1/4 cup finely chopped pecans
2 tablespoons SPLENDA® Brown Sugar Blend
1/3 cup butter, melted
Filling
1/4 cup chopped pecans
3 (8-ounce) packages reduced-fat cream cheese, softened
2/3 cup SPLENDA® Brown Sugar Blend
2/3 cup evaporated milk
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 large eggs
Sauce
1/4 cup butter
1/2 cup SPLENDA® Brown Sugar Blend
1/2 cup whipping cream
1 teaspoon vanilla extract
Optional Garnish: toasted pecan halves
Crust Directions
PREHEAT oven to 350° F. Lightly spray an 8-inch springform pan with vegetable cooking spray.
COMBINE graham cracker crumbs, 1/4 cup chopped pecans, 2 tablespoons SPLENDA® Brown Sugar Blend, and butter, mixing well. Firmly press crumb mixture evenly in bottom and 1-inch up sides of prepared pan.
BAKE for 10 minutes or until crust begins to brown. Cool on a wire rack.
Filling Directions
BAKE 1/4 cup pecans in a shallow pan, stirring occasionally, 5 to 8 minutes or until toasted. Set aside.
REDUCE oven to 325° F.
BEAT cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2/3 cup SPLENDA® Brown Sugar Blend beating 4 to 5 minutes. Gradually add evaporated milk, beating until blended. Add flour, and vanilla, beating until blended. Add eggs, 1 at a time, beating just until blended. Stir in pecans. Pour into prepared crust.
BAKE for 1 hour and 5 minutes or until center is almost set. Remove cheesecake from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake and release sides. Top each serving with 2 toasted pecan halves, if desired; drizzle with Caramel Sauce.
Sauce Directions
COMBINE butter and 1/2 cup SPLENDA® Brown Sugar Blend in a heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Stir in whipping cream; bring mixture to a full boil, stirring constantly. Boil I minute, stirring constantly. Stir in vanilla.
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