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This month we are celebrating the end of summer with a fun recipe giveaway!

My dad is a very good cook and he loves to play around with recipes. He created this amazing cheesecake recipe that is sugar free! The topping can be customized with any fruit that your family likes: fresh, frozen or canned.

Click here for a printable copy.

Wayne’s Sugar Free Cheesecake

cheesecake cropped

The Crust

*Easy way:

Purchase a graham cracker pie crust in the baking section of the food store.

Finely chop the nuts and cover the bottom of the pie crust with them. Place in 350 degree oven for about 10 minutes before adding filling.

*Less easy way:

  • ¼ cup walnuts or pecans (optional)
  • 1 ½ cups crushed graham crackers (or graham cracker pie crust)
  • ½ cup melted butter or margarine

Place nuts and graham crackers in a blender (or food processor) until mixture is finely crushed (make sure no large pieces remain). Pour into a mixing bowl and add the melted butter. Once the mixture becomes doughy, turn it out into the pie pan. Using a large spoon evenly coat the entire pan with the mixture. Bake for about 15 minutes at 350 degrees.

The Cake

You will need:

  • 2 8oz packages of cream cheese (low fat or regular)
  • 2 whole eggs
  • ½ tsp vanilla
  • 1 cup sugar replacement (equal or Splenda)

This part is easy. Let the cream cheese sit out until soft. Then, add all the ingredients in a mixing bowl and blend. Pour the mixture into the pie crust (make sure the crust is still warm from the oven). Spread evenly over the crust, being careful not to disrupt the crust (it’s sometimes easier to pat the filling into place rather than trying to spread it). Bake at 350 degrees until a butter knife can be inserted into the cake and removed clean, about 25 to 30 minutes. Now Spread the topping over the cake and put it back into the oven for 10 minutes. Serve chilled.

The Topping

You will need:

  • 2 cups of unsweetened frozen fruit or canned fruit (see note)
  • 1 ½ cups water
  • 1 tbsp lemon juice
  • 1 ½ tsp cornstarch
  • ¼ cup sugar substitute

Note: When using canned fruit use only fruit packed in light syrup, washed in a colander until all the sugar has been removed. For fresh fruit wash and cut into small pieces (frozen fruit also).

Place one cup of water, fruit, lemon juice, and sugar into a saucepan, and slowly simmer until fruit just begins to break down (sample mixture for sweetness and add more sugar if needed). Mix the other ½ cup water and cornstarch together and slowly pour into the fruit mixture while stirring constantly. Immediately remove from heat once the mixture begins to thicken, this should be about 1 or 2 minutes. Spread mixture evenly over waiting cheese cake.

My 20-year-old said it was “Amazing!”

Enter My Giveaway!

I’m giving away 4 great prizes! The first one is any item of your choice from my TPT store. Then I’m giving away three of my best selling items: Halloween Fact and Opinion Game, Baseball Fact and Opinion Game,  and my Hollywood PowerPoint Test Templates.
a Rafflecopter giveaway

Head over to Lovin’ Kindergarten for another great recipe!

Lovin Kindergarten