Ho ho ho Holiday Cherry Cheesecake sugar free

By LadyJ1114

Even though this is a sugar free cheesecake, it is still very rich... a delicious and beautiful dessert everyone will rave about.

Ingredients

• Vegetable oil cooking spray
• One package Voortman's sugar free Almond cookies
• 1 tablespoon butter, melted
• Three , 8-ounce packages, Philadelphia Reduced Fat Cream Cheese
• 2/3 cup Truvia for Baking (or use 1 cup Splenda)
• 1 teaspoon vanilla extract
• 1/4 cup reduced fat sour cream
• 3 large eggs
• One jar Smucker’s Sugar Free Cherry Preserves simmered with 10 ounce bag frozen pitted cherries and cooled to room temperature

Details

Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 300ºF. Lightly spray a deep-dish pie plate with vegetable cooking spray and place on baking sheet.

Pulse the cookies in the large bowl of a food processor until they are finely ground. Add butter and blend until moistened. Press crumb mixture onto bottom and up the sides of prepared pan. Chill crust while preparing the filling.

Mix cream cheese, Truvia, vanilla, and sour cream with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition until well blended. Pour the filling into the crust.

Bake at 300°F for 45 to 50 minutes until center is just set. Cool on rack at room temperature.

Refrigerate 4 hours or overnight. Just before serving, spread cherry topping to within 1 inch of edges or spoon filling over each slice of cheesecake on serving plate.