Sugar Free Turtle Cheesecake
1 pkg. Murray’s SF Fudge dipped graham crackers (Cookies)
¼ Cup graham cracker crumbs
2 Tbsp .Splenda
2-3 Tbsp melted butter
6 unwrapped pieces Russell Stovers’s SF Pecan Clusters
Crush the cookies into crumbs. (I use a food processor.) Mix crust ingredients and pat into a 9 or 10 inch spring-form pan that haws been non-stick sprayed. Bake 5-6 minutes at 350°F. As soon as it comes from the oven put 6 pieces of Pecan Clusters over bottom. Put back in oven for 3-4 minutes. Spread them over bottom crust. Cool on a wire rack.
24 oz. cream cheese (I use 2 reduced fat and 1 regular)
1 1/2 C. Splenda
3 large eggs
1/2 C. light sour cream
2 tsp. vanilla
3 Tbsp flour
Preheat oven to 450 degrees. Place cream cheese, in a mixer and mix well. Add Splenda, sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs 1 at a time, beat well. Wrap the prepared cheesecake crust that is in a spring form pan in aluminum foil. Place in a larger sided pan. Pour boiling water in the larger pan to about halfway up the spring form pan. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven. Take pan out of water bath and foil. Let cool completely on a rack then put in refrigerator for at least 4 hours or overnight.
Smuckers Sugar Free Caramel Sauce
Pour caramel sauce over the top and sprinkle chopped pecans around the edge.