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Preheat oven to 325 degrees F.
Crust Directions: COMBINE graham cracker crumbs, SPLENDA® Sugar Blend, and butter, mixing well. Firmly press crumb mixture in bottom and 1-inch up the side of a 9-inch spring form pan. Bake for 12 minutes. Cool on a wire rack.
Filling Directions: COMBINE mango and 2 tablespoons of SPLENDA® Sugar Blend in a blender or food processor; process until smooth. Set aside.
Beat cream cheese at medium speed of an electric mixer until smooth. Gradually add SPLENDA® Sugar Blend and almond extract. Add eggs, one at a time, beating just until blended after each addition (do not over beat). Add mango puree and beat just until blended. Pour mixture into prepared crust.
Bake for 1 hour and 20 minutes or until center is almost set. Remove from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake, and release sides of pan. Garnish with mango, kiwi, and strawberry slices.