The Queen of Holiday Desserts.

This one is so good, you will be famous for it. People will ask you IF YOU ARE BRINGING YOUR CHEESECAKE. Trust me.


No Added Sugar Holiday Cheesecake

Holiday Cheesecake
  • ½ cup pecans
  • 1 cup crushed crumbs made from Murray sugar free vanilla wafers or gingersnap cookies
  • 2 tablespoons butter
  • ¼ teaspoon cinnamon
  • Three, 8-ounce packages Philadelphia Reduced Fat Cream Cheese, room temperature
  • ½ cup Splenda
  • ¼ cup Truvia. (You may use 1 cup Splenda granular instead but cake will be a bit less creamy)
  • 2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 4 large eggs
  • 3 cups berries - fresh or frozen
  • ½ cup Splenda
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch
  1. Preheat oven to 325 degrees.
  2. Place nuts, cookie crumbs butter and cinnamon in a food processor and pulse until the texture of damp sand. Press into bottom of an 8 inch springform pan. Chill while preparing filling.
  3. Beat cream cheese with sugar replacers until creamy - add vanilla and lemon juice. Add eggs one at a time, scraping down bowl and beating 30 seconds between additions.
  4. Pour into crust. Place on cookie sheet and bake for 60 to 70 minutes or until the center of the cheese cake still jiggles a little when you move the pan a bit. (if there are waves across center of cake when side of pan is tapped or gently moved, it is not cooked)
  5. Remove from oven, cool to room temperature before placing in refrigerator overnight to chill. Do not worry about cracking as we are covering the cake with fruit topping.
  6. Simmer frozen fruit with Splenda and lemon juice until bubbling and a lovely juice forms. Dissolve cornstarch into 2 tablespoons orange juice or water - pour mixture into simmering fruit and cook, stirring constantly until thick, glossy, and delicious. Cool. Spoon on top of slices of cheesecake.