Creamy Cheesecake Recipe

Name: Creamy Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup graham cracker crumbs; ⅓ cup ground toasted pecans; 2 tablespoons butter, melted & cooled; 3 tablespoons Splenda sugar substitute, granular; 2 lbs cream cheese (room temp); 2 eggs; 1 ½ cups Splenda sugar substitute, granular; 1 teaspoon pure vanilla extract; ½ teaspoon almond extract; 1 cup sour cream

Servings: persons

1
Combine the graham cracker crumbs, pecans, butter and splenda and stir until blended.
2
Press evenly into bottom and part way up sides of spring form pan.
3
Place pan in freezer to chill.
4
With electric beater beat cream cheese until very smooth, scraping down beaters and sides of bowl.
5
Slowly add the splenda, beating well.
6
Add eggs, one at a time, scraping sides and beating well after each addition.
7
Add the sour cream vanilla and almond extract mix well.
8
Pour into chilled crust.
9
Bake at 450'F for 10 minutes.
10
Reduce oven temperature to 250'F.
11
Bake another 50 minutes.
12
Cool on a rack until it reaches room temperature, then place in refrigerator to chill.

1490

kcal

Calories

111

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup graham cracker crumbs, ⅓ cup ground toasted pecans, 2 tablespoons butter, melted & cooled, 3 tablespoons Splenda sugar substitute, granular, and more.

Yes, Creamy Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions