Splenda Blueberry Cheesecake Bars Food

SPLENDA BLUEBERRY CHEESECAKE BARS

Steps:

• 1. Preheat oven to 350 degrees. Spray and 8by8 inch square pan with nonstick cooking spray. Set aside.
• 2. Combine graham cracker crumbs, sxplenda and butter, mixing well. Firmly press mixture evenly in bottom of prepared pan, Bake 5 minutes. Remove from oven set aside.
• 3. Beat cream cheese at medium speed with an electric mixer until smooth. Gradually add splenda beating until blended,. Add eggs one at a time. beating wel after each addition. Add sour cream and vanilla, beating just until, blended. Stir in blueberries.
• 4. Pour mixture into prepared pan,. Bake at 30 to 35 minutes or until firm. Remove from oven and cool on a wire rack for 30 minutes. Cover and chill 2 hours.
• 5. Topping: Combine apricot preserves and water in small saucepan. Cook over medium heat, stirring constantly.until jam melts. spread over filling cut into bars.

JIM'S BLUEBERRY CHEESECAKE BARS - 3 POINTS FOR WEIGHT WATCHERS

Steps:

• Preheat oven to 350 degrees.
• Spray an 8 x 8 inch baking pan with non-stick cooking spray and set aside.
• Combine the crumbs, 1/4 cup of the Splenda and the melted butter and mix well.
• Firmly press this mixture into the bottom of the prepared pan.
• Bake for 5 minutes and remove from oven and set aside.
• Beat the cream cheese at medium speed until smooth.
• Gradually add the remaining Splenda beating until blended.
• Add the egg whites and beat well.
• Add the sour cream and the vanilla beating just until blended.
• Gently stir in the blueberries.
• Pour this mixture onto the crust.
• Bake for 30-35 minutes or until firm and remove from oven to cool on a wire rack for 30 minutes.
• Cover and chill for 2 hours.
• To make the topping: combine the apricot preserves and the water in a small saucepan.
• Cook over medium heat stirring constantly untilthe jam melts.
• Spread over filling.
• Cut into 20 bars.

BLUEBERRY CHEESECAKE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, combine graham cracker crumbs, melted butter and 1/2 cup sugar. Press into the bottom of an 8x12 inch baking pan.
• In a large bowl, combine cream cheese, eggs and 1/2 cup sugar. Beat until smooth. Spread cream cheese mixture over crust.
• Bake at 350 degrees F (175 degrees C) for about 15 minutes.
• For the blueberry filling: In a large sauce pan, combine blueberries, water, corn starch and 1 cup sugar. Cook and stir until thick.
• Spread blueberry filling over baked cream cheese mixture. Let cool. Top with whipped topping. Refrigerate overnight before cutting into squares and serving.

SPLENDA NEW YORK CHEESECAKE

Steps:

• Preheat oven to 475°F.
• Make crust:.
• Mix crust ingredients together and press into a 10-inch springform pan (I use a 2 1/2 qt glass casserole).
• Make Filling:.
• Beat cream cheese, Splenda Granulated and flour in a medium bowl until well mixed and smooth.
• Add eggs and beat until smooth.
• Add vanilla.
• Scrape sides of bowl.
• Mix briefly and add heavy cream. Mix until well blended.
• Pour filling over crust.
• Bake 10 minutes at 475°F Turn oven temp down to 200 degrees F and bake for 1 hour. Turn oven off and leave Cheesecake in oven for one more hour. Cheesecake will be slightly firm to the touch. Let cool 15-20 minutes before placing in the refrigerator. Refrigerate a minimum of 4-6 hours or preferably overnight before serving (if you can wait that long).