Recipe: Low-Carb Chocolate Cheesecake with Chocolate Sauce (using pudding mix and Splenda)

Hello, Here's a recipe for you. I haven't tried it but it looks good and you could experiment with different flavors of pudding mix. Happy Cooking! - Betsy

LOW-CARB CHOCOLATE CHEESECAKE

2 packages (8 ounces each) cream cheese
1/2 cup heavy (whipping) cream
1 package sugar-free chocolate instant pudding mix
1/2 cup Splenda
1 teaspoon vanilla extract
2 eggs

Mix the cream cheese, Splenda, vanilla, and eggs together. Set aside.

Mix the cream and (dry) pudding together in a separate bowl. When mixed, add it to the cream cheese mixture. Mix on high until completely blended. Spray a pie plate with Pam. Place the cheesecake mixture in the pan.

Bake uncovered for at 350 degrees F for 35-40 minutes.

Remove from the oven and drizzle the chocolate mixture over the top. Refrigerate and serve cold.

CHOCOLATE SAUCE

2 tablespoons butter
4 tablespoons unsweetened cocoa powder
3 tablespoons Splenda

In a microwave or on a stove top, melt together the butter, cocoa powder, and Splenda. Use this to drizzle over the cake after it comes out of the oven.

Makes 12 servings

Nutritional information per serving: Calories: 211 cal, Fat: 20g, Saturated fat: 12g Polyunsaturated fat: <1g, Monounsaturated fat: 6g, Cholesterol: 107mg, Sodium: 132g, Potassium: 95mg, Carbohydrate: 5g, Fiber: <1g, Sugars: <11g, Protein: 5g

Source: Susan G. Komen