“Your favorite crust filled with a dreamy and creamy decadence that’s covered with the season’s freshest fruit.”

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INGREDIENTS

Sugar Free Graham Cracker Crust

  • 1 1/2 cups graham crackers, finely ground
  • 1/4 cup XyloSweet
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. salt
  • 5 Tbsp. unsalted butter, melted

Sugar Free Cheesecake Filling

  • 1 lb. cream cheese
  • 1/2 cup XyloSweet
  • 1/2 tsp. vanilla
  • 2 eggs

DIRECTIONS

Sugar Free Graham Cracker Crust

  • Whisk the graham cracker crumbs, 1/4 cup XyloSweet, salt, and cinnamon together in a large bowl. Add the melted butter and stir until incorporated.
  • Press into 9″ spring-form pan to form crust.

Sugar Free Cheesecake Filling

  • Beat cream cheese,XyloSweet, and vanilla until blended. Add eggs one at a time until incorporated. Pour the cheesecake mixture into the prepared crust pan.
  • Wrap the bottom of the pan tightly in aluminum foil. Place the spring-form pan inside a larger roasting pan. Add 1/2″ of water to the roasting pan to form a water bath for the cheesecake. Bake in the water bath at 325 degrees fahrenheit for 40-45 minutes.
  • Remove from water bath, discard the foil, and refrigerate for 3 hours or overnight until set.