No Bake Diabetic Butterscotch Cheesecake Food

NO BAKE BUTTERSCOTCH AND CREAM CHEESECAKE (LOW FAT)

Steps:

• CRUST:.
• Combine crumbs, margarine, and sugar in a mixing bowl.
• Press mixture firmly in a 9" pie pan.
• Chill one hour, or until firm.
• Or, bake in a 350 oven for ten minutes or until lightly browned.
• Cool on rack before filling.
• FILLING:.
• Combine cream cheese, sugar, whipped topping, yogurt, sour cream, vanilla extract, and lemon juice.
• Mix until smooth.
• In a small bowl, combine gelatin and water. Mix until gelatin is dissolved.
• Fold into cream cheese mixture.
• Divide batter in half.
• Fold butterscotch topping into one half and leave the other one plain.
• Pour butterscotch batter into a prepared 8" pie crust.
• Spoon plain batter over top.
• Cover and refrigerate for two hours, or until set.
• Cut into wedges and serve.

BUTTERSCOTCH CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Lightly butter a springform pan.
• In a bowl, combine the graham cracker crumbs, flour, and sugar and stir in the butter, until thoroughly blended.
• Press the crust over the bottom and 1/4 of the way up the sides of the prepared pan.
• Bake for 15 minutes, then set the pan aside to cool.
• For the Filling: In the top of a double boiler that is set over barely simmering water, melt the butterscotch chips with the heavy cream, stirring until smooth and creamy.
• Remove the pan from the heat.
• Put the cream cheese and brown sugar in a large bowl and beat until smooth using an electric mixer on medium speed.
• Add the eggs, 1 at a time, beating for 20 seconds after each addition.
• Scrape down the bowl.
• Then add the sour cream, flour, and vanilla and beat until smooth.
• Add the butterscotch mixture and beat on low speed until smooth.
• Scrape down the bowl.
• Pour the filling into the prepared pan and smooth the top.
• Fill a 2-quart baking pan halfway with hot water and place on the bottom rack of the oven.
• Place the cake in the middle rack of the oven and bake for 1 hour.
• Turn off the oven and leave the cake in the oven for 1 hour more with the door closed.
• Remove the cake from the oven and place it on a wire rack to cool to room temperature.
• Cover the cake with foil and refrigerate for at least 4 hours or overnight.
• Garnish: Drizzle half of the warm caramel sauce over the cake.
• Sprinkle the chopped Turtle candies evenly over the caramel.
• Drizzle the remaining caramel over the candies.
• To Serve: Transfer the cake to a serving plate and remove the sides of the springform pan.
• Slice the cake with a sharp, thin knife, wiping the blade clean after each cut.

AUNT RUTH'S FAMOUS BUTTERSCOTCH CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a small bowl, whisk the milks and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., Meanwhile, in a large bowl, beat cream cheese until smooth. Beat in pudding and vanilla. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 65-75 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with whipped cream and butterscotch candies if desired.

NO BAKE SUGAR FREE STRAWBERRY CHEESECAKE

Steps:

• Mix together graham cracker crumbs, melted butter, cinnamon, and nutmeg in a bowl.
• Press the mixture into an 8-inch pie dish. Refrigerate while making filling.
• Beat cream cheese in a mixing bowl with an electric mixer on medium speed until softened. reduce the speed to low, and gradually beat in milk, a little at a time (mixture will be watery). Use a rubber spatula to scrape cream cheese from the sides of the bowl, if necessary.
• Beat in pudding mix until the filling is thick and smooth.
• Spoon half of the cream cheese filling into the bottom of the graham cracker crust.
• Spread half the strawberries over the filling.
• Repeat cheesecake layer and strawberry layer.
• Chill pie in refrigerator until set and cold, at least 1 hour.

NO-BAKE DIABETIC BUTTERSCOTCH CHEESECAKE

Steps:

• bake the pie shell.
• mix 1st 3 ingredients.
• fold in the next 3 ingredients.
• pour into baked shell.
• refrigerate till set.
• drizzle butterscotch topping over pie.
• refrigerate leftovers if you have any:).

DIABETIC CHEESECAKE

Steps:

• Mix water and gelatin in blender.
• Add cottage cheese, milk, sweetener and lemon juice. Blend til smooth.
• Add crushed pineapple.
• Blend.
• Pour into 8 inch pan.
• TOPPING:.
• Mix all ingredients in blender.
• Sprinkle over filling and refrigerate 24 hours.

DIABETIC PINEAPPLE CHEESECAKE

Steps:

• To prepare crust:
• Preheat the oven to 350 degrees. Lightly coat a 9 inch pie pan with cooking spray.
• In a medium bowl, thoroughly mix the graham cracker crumbs and melted butter. Press into prepared pan. Bake for 15 minutes, until lightly browned. Check about 12 minutes if you have a hotter oven. Don't let the crust to get too brown.
• To prepare filling:
• First make sure the pineapple is well drained. You don't want to add too much excess liquid.
• In a food processor or blender, combine everything except the pineapple. Process until smooth. Fold in crushed pineapple.
• Bake for 45 minutes, until set. Allow to cool completely and serve chilled with sugar free whipped cream.