Must-Have Recipes for a Potluck: 30 Diabetic Desserts, Salads, Appetizers & More

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New York-Style Cheesecake

(3 Votes)

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YIELDS: 16 slices

CHILL TIME: 8 Hr 30 Min

COOK TIME: 1 Hr 25 Min

Start spreading the news! Our delicious New York-Style Cheesecake is a diabetic-friendly version of one of our all-time favorite desserts!

What You'll Need

CRUST
1 1/4 cup graham cracker crumbs
1/4 cup granulated Splenda
1/4 cup butter, melted
FILLING
3 (8-ounce) packages reduced fat cream cheese
1 1/4 cup granulated Splenda
2 tablespoons all-purpose flour
3 eggs
1 1/2 teaspoon vanilla extract
1 cup fat-free sour cream

What to Do

Preheat oven to 450 degrees F.
To make the CRUST, in a medium bowl, combine crust ingredients; press into the bottom of a 9-inch springform pan.
To make the FILLING, in a large bowl, beat the cream cheese, Splenda, and flour until well mixed and smooth. Add eggs; beat until smooth. Add sour cream and vanilla; mix until well blended. Pour filling evenly over crust.
Bake 10 minutes. Reduce oven temperature to 300 degrees F and bake 30 minutes. Turn off oven and leave cheesecake in oven 45 minutes. Cheesecake will be slightly firm to the touch. Let cool 30 minutes before placing in refrigerator.
Refrigerate 8 hours or overnight before serving.

Notes

Want even more great diabetic desserts? Check 'em out in our collection of Our Best Cheesecake Recipes: Top 10 Easy Cheesecake Recipes.

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Nutritional InformationShow More

Servings Per Recipe: 16

Amount Per Serving % Daily Value *
Calories 257
Calories from Fat 98
Total Fat 11g 17 %
Saturated Fat 6.1g 30 %
Trans Fat 0.1g 0 %
Protein 5.5g 11 %

Amount Per Serving % Daily Value *
Cholesterol 67mg 22 %
Sodium 290mg 12 %
Total Carbohydrates 30g 10 %
Dietary Fiber 0.2g 1 %
Sugars 23g 0 %

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ronheywood 3572615

May 07, 2014

Can Whole Wheat flour replace All Purpose flour?? Email me at ronheywood@earthlink.net

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Test Kitchen Team

May 08, 2014

Yes. While this substitution will not work with all the recipes from Everyday Diabetic Recipes, this one in particular works just as well with all-purpose flour as it does with whole wheat flour. Enjoy!