Cooking in the Lite

I've yet to have anyone realize it's not real cheesecake with a nutty crust!

• 1 cup nuts, crushed*
• 4 tablespoons butter
• 2 packages Philadelphia cream cheese
• (I haven't found another brand that tastes as good)
• 1 egg
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1 scant cup loose Splenda™ (not the packets)
• 1 tablespoon powdered SteviaPlus™ **

Melt butter in a saucepan; mix in all but about 2 tablespoons of the nuts. When the mixture cools to the touch, press into a 9 inch springform pan to form the crust and bake for 10 minutes in a 350°F oven.

While the crust is cooling, combine the remaining ingredients and mix well (a blender or electric beaters both work well). Pour into the crust and bake for 50 minutes in a 350°F oven. Sprinkle the remaining nuts on top.

Cool and serve!

* I like pecans personally, but other nuts, like almonds, walnuts, macadamias, and hazelnuts, make fabulous crusts as well.

** US residents will find Stevia products in the supplements section of a good whole foods or health food store - the FDA considers it an herbal supplement, not a food product.

Note About the Sweeteners:
I use a combination because of the characters of the sweeteners - Splenda is very "sweet-up-front" but in large quantities can leave an aftertaste. Stevia, on the other hand, isn't instantly sweet but has a nice finish. I find that just when the Splenda's gonna get yicky, the Stevia kicks in and provides a full sweet experience (and fools the "critics").

Brit's Note:
Try it warm with fresh berries.

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