Easy Sugar Free Cheesecake

• Crust
• crumbled ginger snaps or crumbled vanilla wafers1 1⁄4 cups
• melted butter3 tablespoons
• Filling
• cream cheese↗8 ounces
• light cream cheese↗16 ounces
• Splenda granular↗1 cup
• all-purpose flour↗2 tablespoons
• vanilla↗2 teaspoons
• eggs↗3
• reduced-fat milk↗1⁄4 cup
• Additions
• lemon flavoring↗1 -2 teaspoon

  for lemon cheesecake

• lemon, rind of, grated1 teaspoon

  to 2

Step-by-step instructions

1. 1

   Preheat oven to 400°F In medium bowl, mix crust ingredients together and then press into a 10 inch spring form pan.

2. 2

   Bake in oven for 10 minutes and then remove and cool to room temperature.

3. 3

   Reset oven to 325°F

4. 4

   In large bowl, beat cream cheese, sugar substitute and flour together until well mixed and smooth.

5. 5

   Add vanilla (and lemon extract or peel if desired).

6. 6

   Mix.

7. 7

   Add one egg at a time, beating well after each addition.

8. 8

   Add milk and mix until smooth.

9. 9

   Pour filling over crust and bake 45-55 minutes or until slightly firm to the touch.

10. 10

    Turn off oven, open oven door slightly and allow to cool in oven (this helps prevent cracking).

11. 11

    After it had cooled for about 35- 40 minutes cover and refrigerate 4-6 hours.