The Queen of Holiday Desserts.

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


  • 1/2 cup pecans
  • 1 cup crushed crumbs made from Murray sugar free vanilla wafers or gingersnap cookies
  • 2 tablespoons butter
  • 1/4 teaspoon cinnamon
  • Three, 8-ounce packages Philadelphia Reduced Fat Cream Cheese, room temperature
  • 1/2 cup Splenda
  • 1/4 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
  • 1/2 cup Splenda
  • 1 teaspoon lemon juice
  • 2 teaspoons cornstarch


  • Preheat oven to 325 degrees.
  • 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.
  • 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.
  • 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)
  • 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.
  • Make fruit topping. 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.
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