This recipe has low sugar:

Diabetic cheesecake

6 tbsp reduced calorie margarine
1 1/2 c graham cracker crumbs
2 packages unflavored gelatin
16 oz fat-free cream cheese
2 c low-fat cottage cheese
1 c sugar
1 1/2 tsp vanilla
8 oz low-fat non-dairy whipped topping


This recipe makes about 16 servings and can be eaten by anyone who is a diabetic due to its low amount of sugar. Preheat oven to 350 degrees. Spray bottom and side of 9 inch springform pan with Pam or cooking spray. Melt margarine in small pot and stir in crumbs. Press crumb mixture firmly into bottom and side of springform pan. Bake for 10 minutes. Cool. Place 1/2 c water in small pot. Shake gelatin into water. Let soften. Heat mixture until dissolved. Mix cream cheese, cottage cheese, sugar and vanilla until smooth. Add gelatin mixture, blend until smooth again. Fold in whipped topping. Pour into crust. Refridgerate for 4 hours or until set.

This recipe is sugarless (more reliable):

New York Cheesecake (Diabetic)
Recipe source: The NutraSweet Company.

1 1/4 cups vanilla wafer crumbs
4 tablespoons margarine, melted
1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™
2 packages (8 ounces each) reduced-fat cream cheese, softened
1 package (8 ounces) fat-free cream cheese, softened
5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional)
Strawberry Sauce

Mix vanilla wafer crumbs, margarine and 1 teaspoon Equal® for Recipes or 3 packets Equal® sweetener or 2 tablespoons Equal® Spoonful™ in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350*F (175*C) oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Beat cream cheese and 5 1/2 teaspoons Equal® for Recipes or 18 packets Equal® sweetener or 3/4 cup Equal® Spoonful™ in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack, add 1 inch hot water to roasting pan. Bake in preheated 300*F (150*C) oven just until set in the center, 45 to 60 minutes. Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight.
Remove side of pan; place cheesecake on serving plate. Serve garnished with Strawberry Sauce, if desired. Makes 16 servings.

Nutrition information per serving: 187 cal., 7 g pro., 13 g carbo., 12 g fat, 56 mg chol., 253 mg sodium.

Food Exchanges: 1 Milk, 2 1/2 Fat.