This was posted by my friends at Bariatric Eating (click the picture to go straight to the original recipe) and is truly one of the best cheesecakes I've ever eaten.
Ingredients
- One package Voortman's sugar free Oatmeal cookies
- 1 tablespoon butter
- Two, 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
- 1/4 cup Truvia
- 1/2 cup Splenda
- 1 teaspoon vanilla extract
- ¼ cup Fage Greek yogurt - buy a 6 ounce container for this recipe as it is the best brand
- 2 large eggs
- 1/2 jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature
Crust
Filling
Fruit Topping
Instructions
In food processor pulse 8 of the cookies until evenly ground. Add butter and pulse until mixture resembles damp sand. Transfer to springform pan or pie plate and press firmly on bottom using bottom of measuring cup. Place on a cooking sheet and set aside.
Preheat oven to 325 degrees.
In same food processor, wiped clean but not washed, blend the cream cheese, sugar replacers, vanilla and Greek yogurt until very smooth, scraping down sides and reblending until creamy. Add the eggs and process for 30 to 60 seconds until smooth. Scrape down bowl. Pulse again.
Pour into the crust and bake until sides are puffed, but center is set but still slightly jiggly, 35 to 45 minutes. Better to slightly under bake than over bake. I judge by gently moving the cookie sheet and watching the movement in the center of the cake.
Remove and cool to room temperature. Chill for 2 or more hours before cutting and serving with cherry topping.
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