Simple, but elegant…

AlmondChzck58lg WM BLOG


Cheesecakes are one of my favorite desserts to make because they are so forgiving. Taking minutes to whip up, the oven does the work and you reap the rewards.

Rich, decadent, lovely, and gorgeous – everyone you serve them to will love you for taking the time.

This one is flavored with almond extract and an almond crust – with a creamy, silky topping that cuts the richness, just a touch.  A ruby-red spoonful of Amaretto-flavored cherries is the perfect crown!




Vegetable cooking spray
1 cup graham crumbs
1/2 cup almond flour
1/4 cup butter, melted

Four 8-ounce pkg reduced fat cream cheese softened (not fat-free)
1 1/4 cups Splenda Granular
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
4 eggs
1/4 cup fat free half & half
1 tablespoon flour


2 cups light sour cream
1/4 cup Splenda
1 teaspoon vanilla extract

Cherry Topping:

1 can No-Sugar-Added cherry pie filling

2 tablespoons Amaretto or Amaretto flavored sugar free syrup such as DaVinci or Torani

Stir both ingredients together and spoon over entire cake, or serve on individual slices.


Preheat oven to 325 degrees.
Spray a 10 inch spring-form pan with vegetable cooking spray and place on a baking sheet.
In a medium bowl combine the cracker crumbs, almond flour and melted butter. Press into the bottom and 1 inch up the sides of the prepared pan. Bake for 10 minutes. Allow to cool while making the filling.

In a large bowl whip the softened cream cheese until smooth. Beat in the Splenda, vanilla and almond extracts. Beat in the eggs one at a time just until blended. Beat in the half & half and flour just until combined. Pour into cooled crust and bake for 1 hour or until set on the edges and jiggly in the very center 2-inches. Keep oven on.

In a small bowl whisk together the sour cream, 1/4 cup Splenda, and vanilla extract. Spread to the very edges of the baked cheesecake. Return to the oven for 5-15 minutes,or until just set.

Allow to cool on a wire rack for 10 minutes. Run a sharp knife around the edge and cool completely BEFORE removing the sides of the pan. Wrap tightly and chill overnight. Makes 20 servings.



Per Serving: Calories 209; Protein 8 g; Total Fat 11 g; Carbs 9 g; Sugar 2 g; Sodium 219 mg

11 Comments Add yours

  1. Yum these sounds so good…and healthier!! even better 🙂

  2. April says:

    YUMMMM!!!!! That sounds so good!

  3. Debbie says:

    This looks devine!!!!! thank you for sharing the picture and recipe! Forgiving is one word that I need when I am baking :O)

  4. Chuck says:

    Look at that Cheesecake …. OMG it looks good!!

  5. Diane says:

    This is an incredible dessert! I have made it several times and everyone loves it (and they don’t believe me when I say there is no sugar added). Thanks for a great recipe!

  6. MamaLiss says:

    do you think i could successfully reproduce this same recipe but with sugar and with regular fat products?

    1. Linda says:

      Absolutely you can sub out regular sugar, half & half, sour cream, and full fat cream cheese in the same measurements.

  7. MamaLiss says:

    I made this last night and after 7 minutes, the sour cream topping still wasn;t set in the middle. Is 5 minutes the correct time? In the past I have left it for 15…

  8. Lisa says:

    Can you use another sugar substitute instead? Like Swerve?

    1. Linda says:

      Hi, Lisa! I’ve not used Swerve, but it looks like it measures cup for cup like sugar – the Splenda does, too – then, yes, you can use 1 1/4 cups of that instead!

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