Thankful for ~

delicious recipes...just take a look at this cheesecake~

Hubbie and I are working together to get the numbers on the scale to go down...and one easy way that we still enjoy something sweet is to adapt recipes! The following recipe is one that seemed really hard the first time I made it because it had quite a few ingredients...but it really is easy! I promise! Instead of using white sugar and brown sugar, I used Splenda and Splenda Blend brown sugar. I am writing the Splenda measurements in italics.

Our Favorite Cheesecake

Crust:

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup finely chopped walnuts
• 6 tablespoons cold butter, chopped

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar (1 cup Splenda)
• 1/3 cup packed brown sugar (2 Tablespoons + 2 teaspoons brown sugar blend)
• 1/4 cup + 1 teaspoon all purpose flour, divided
• 2 tablespoons heavy whipping cream
• 1 1/2 teaspoons vanilla extract
• 4 eggs, lightly beaten
• 3 tablespoons sugar free hot fudge ice cream topping (I used Smucker's)
• 1/4 cup sugar free caramel ice cream topping (I used Smucker's)
• 1/3 cup walnuts

Ganache:
Instead of doing the ganache (because it called for chocolate chips), I just put some sugar free hot fudge topping on each slice of cheesecake, as it is served. It works for us!

Directions:

1. Place a greased 9-inch springform pan on a double thickness of aluminum foil. Securely wrap foil around pan.
2. For the crust~In a small bowl, combine the flour, brown sugar, and walnuts; cut in butter until crumbly. Press onto the bottom of prepared pan. Bake at 325 degrees Fahrenheit for 12-15 minutes or until set. Cool completely on a wire rack.
3. For the filling~In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup of the batter to a small bowl; stir in the hot fudge ice cream topping until blended. Spread over cooled crust.
4. Combine caramel topping, 1 teaspoon flour, and walnuts. Drop by tablespoonfuls over chocolate batter. Top with the remaining batter. Place springform pan in a larger baking pan; add 1 inch of hot water to larger pan.
5. Bake at 325 degrees Fahrenheit for 1-1/4 to 1-1/2 hours or until the center is just set the the top appears dull. Remove springform pan from water bath. (I also remove the foil at this point). Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool one hour longer. Refrigerate overnight.
6. Serve each piece with sugar free hot fudge topping.
7. Enjoy!

~ A perfect ending to a Thanksgiving meal,
or any meal for that matter!~ :)

Happy Thankful Thursday!