Directions:
- Mix Cream Cheese, Splenda, 1 teaspoon Vanilla Extract, and Lemon Juice and blend in a mixer until smooth.
- Add in eggs one at a time while continuing to mix.
- Pour into Pie Shell.
- Bake in a pre-heated oven at 325 F for 50-55 minutes.
- While the cheesecake is baking, mix Sour Cream, Splenda and 1 teaspoon Vanilla extract in a small bowl.
- Stir by hand until well mixed. Store in refrigerator until the cheesecake is done.
- Remove cheesecake from the oven and turn off the oven.
- Top the cheesecake with the sour cream topping and spread evenly over the top of the cheesecake.
- Place back in the warm oven and let sit for 30 minutes while the oven is cooling down.
- Remove from oven and refrigerate until ready to eat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.5 Kcal (1283 kJ) | ||
| Calories from fat | 81.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.05g | 14% | |
|---|---|---|---|
| Cholesterol | 98.04mg | 33% | |
| Sodium | 1000.49mg | 42% | |
| Potassium | 421.79mg | 9% | |
| Total Carbs | 32.99g | 11% | |
| Sugars | 10.31g | 41% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 23.17g | 46% | |
| Vitamin C | 3.8mg | 6% | |
| Iron | 1.2mg | 7% | |
| Calcium | 492.8mg | 49% | |
| Amount Per 100 g | |||
| Calories | 153.53 Kcal (643 kJ) | ||
| Calories from fat | 40.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 14% | |
|---|---|---|---|
| Cholesterol | 49.11mg | 33% | |
| Sodium | 501.16mg | 42% | |
| Potassium | 211.28mg | 9% | |
| Total Carbs | 16.52g | 11% | |
| Sugars | 5.17g | 41% | |
| Dietary Fiber | 0.36g | 3% | |
| Protein | 11.61g | 46% | |
| Vitamin C | 1.9mg | 6% | |
| Iron | 0.6mg | 7% | |
| Calcium | 246.9mg | 49% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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