Classic Cheesecake With Truvia Natural Sweetener Dup Recipes

Steps:

• Assemble all ingredients.
• Place graham cracker crumbs and Truvia™ into mixing bowl; mix well.
• Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
• Press crumb mixture into 10" ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
• Place Truvia, cream cheese, Neufchatel and salt into mixing bowl.
• Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
• Mixing at low speed, add one egg at a time over 5 minutes.
• Scrape sides of bowl and paddles.
• Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
• Pour batter into graham cracker crust; bake at 325°F in oven for 55-60 minutes.
• Remove from oven; cool on wire rack for 1 hour; cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.

Steps:

• Preheat oven to 325 degrees F.
• Assemble all ingredients.
• Place graham cracker crumbs and Truvia® natural sweetener into mixing bowl; mix well.
• Pour melted butter and vanilla over crumb mixture; blend until mixture is moist.
• Press crumb mixture into 10-inch ungreased spring form pan, covering bottom and sides; refrigerate for 10 minutes.
• Place Truvia® natural sweetener, cream cheese, Neufchatel, and salt into mixing bowl.
• Blend at low speed for 1 minute; scrape sides of bowl and mixing paddle.
• Mixing at low speed, add one egg at a time over 5 minutes.
• Scrape sides of bowl and paddle.
• Mix at medium speed for 2 minutes while adding lemon zest and juice; scrape bowl and mixing paddle.
• Pour batter into graham cracker crust; Bake in oven for 55-60 minutes.
• Remove from oven; cool on wire rack for I hour; Cut into 12 pieces using a water dipped serrated knife and serve or refrigerate.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine graham cracker crumbs, melted butter, and sugar for crust in a bowl until mixture resembles wet sand. Transfer to the prepared pan. Use the bottom of a measuring cup to press crumbs firmly into an even layer.
• Bake crust in the preheated oven until golden brown, 8 to 10 minutes. Remove from the oven and let sit on a wire rack until completely cool. Leave the oven on.
• While the crust is cooling, beat cream cheese in a stand mixer fitted with the paddle attachment on low speed until smooth.
• Add sugar, sour cream, and vanilla. Scrape down the bottom and sides of the bowl and continue to beat until combined.
• Gently whisk one egg with a fork in a small bowl; add to the cream cheese mixture and beat just until combined. Repeat with each remaining egg, whisking and adding just one at a time.
• Remove the bowl from the stand mixer and firmly bang it on the counter a few times to release any large air bubbles.
• Place the springform pan (with the cooled crust) in an oven bag. Fold down the excess and wrap the pan in a layer of heavy-duty aluminum foil. Pour cheesecake mixture into the pan.
• Place the springform pan in a large roasting pan and move it to the lower rack of the oven.
• Pour 2 inches of boiling water into the roasting pan. Bake cheesecake until edges are puffed and surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 1 ½ hours. Tent the cheesecake with a sheet of foil if the top is browning too much during baking.
• Turn off the oven; keep the oven door closed and let the cheesecake cool slowly for 2 hours.
• Remove from the oven. Take the springform pan out of the water bath and set it on a cooling rack; let sit until it comes to room temperature, about 2 more hours. Place in the refrigerator until fully set, 8 hours to overnight.
• Run the tip of a knife around the edges of the pan. Unhinge the lock and remove the pan sides. Use a warm, clean knife to cut every slice. Top slices with cherry pie filling. Keep leftovers in the refrigerator.