Sugar Free Marble Cheesecake
(By Sheri J of FL)
Ingredients for Sugar Free Marble Cheesecake
1/2 cup sugar free shortbread cookie crumbs (smash cookies in a bag with a rolling pin!)
1/4 cup finely chopped nuts of your choice (pecan works great!)
2T butter, melted
3 – 8 oz packages of cream cheese softened
1 – 3 oz package of cream cheese softened
1 cup sweetener (sugar substitute such as Splenda®) granulated
4 T flour
1 T pure vanilla extract (not imitation)
1 1/3 cups sour cream
1/2 cup DaVinci® Sugar Free Chocolate Sauce (available @ www.vitalady.com)
Directions for preparing Sugar Free Marble Cheesecake:
Preheat oven to 350°. Place a small metal pan with water on the bottom shelf of the oven. Spray an 8 inch spring form pan with spray cooking oil.
Mix together the sugar free cookie crumbs, nuts, and melted butter. Spread mixture evenly over the bottom of the pan and press firmly.
Bake for 10 minutes, remove, set aside to cool.
With a mixer, cream together the cream cheese and sweetener. Add eggs one at a time until well incorporated. Add flour and vanilla. Fold in sour cream.
Reserve 3/4 cup of the cheesecake batter. Pour the remainder into the spring-form pan and spread evenly over the crust.
Add DaVinci® Sugar Free Chocolate Sauce to the reserved batter and stir well.
Place large spoonfuls of chocolate batter on the top of the cheese cake batter. Swirl with a knife or small spatula.
Place on the center shelf of the oven. Bake for 1 hour.
Turn the heat off after one hour but leave the sugar free marble cheesecake in the oven for 3 1/2 – 4 hours.
Remove from oven and allow to cool. Remove from pan to a serving plate when cool. Cover lightly with aluminum foil and refrigerate for a minimum of 4 hours. Best if refrigerated overnight.
Makes 16 small (1 inch) Sugar Free Marble Cheesecake servings.
Add this Sugar Free Marble Cheesecake recipe to your cookbook today and be sure to pass it along to your friends!