Sugar Free Blueberry Cheesecake
A purchased graham cracker crust makes this a quick fix; while the cream cheese and eggs give it a traditional homemade flavor.
Ingredients:
1 9" Graham Cracker crust
1 Pint fresh or frozen blueberries
1 Container of Marzetti's Sugar-free Blueberry Glaze
1 8-ounce cream cheese (softened)
½ Cup Splenda
2 Eggs (beaten)
Directions:
Preheat oven to 325º
In a small bowl combine softened cream cheese, Splenda and eggs.
Using a mixer beat until fluffy.
Pour mixture into prepared crust.
Bake 25-30 minutes (watch carefully)
Removed baked cheesecake from oven, allow to cool completely.
Combine cleaned blueberries and glaze; spread over cheesecake
Chill 2-3 hours before serving.
Garnish with whipped topping to serve
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