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Preheat oven to 350 degrees F. Lightly spray an 8-inch springform pan with vegetable cooking spray.
Combine graham cracker crumbs, 1/4 cup chopped pecans, 2 tablespoons SPLENDA® Brown Sugar Blend, and butter, mixing well. Firmly press crumb mixture evenly in bottom and 1-inch up sides of prepared pan.
Bake for 10 minutes or until crust begins to brown. Cool on a wire rack.
Bake 1/4 cup pecans in a shallow pan, stirring occasionally, 5 to 8 minutes or until toasted. Set aside.
Reduce oven to 325 degrees F.
Beat cream cheese at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 2/3 cup SPLENDA® Brown Sugar Blend beating 4 to 5 minutes. Gradually add evaporated milk, beating until blended. Add flour, and vanilla, beating until blended. Add eggs, 1 at a time, beating just until blended. Stir in pecans. Pour into prepared crust.
Bake for 1 hour and 5 minutes or until center is almost set. Remove cheesecake from oven and cool on a wire rack. Cover and chill 8 hours. Gently run a knife around edge of cheesecake and release sides. Top each serving with 2 toasted pecan halves, if desired; drizzle with Caramel Sauce.
Combine butter and 1/2 cup SPLENDA® Brown Blend in a heavy saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Stir in whipping cream; bring mixture to a full boil, stirring constantly. Boil I minute, stirring constantly. Stir in vanilla.