Pecan Pie Cheesecake (yummy)
4 8-ounce packages cream cheese, softened
1 cup Splenda
½ cup sour cream
1/2 tablespoon lemon juice
1 ½ teaspoon vanilla
2/3 cup lc corn syrup
1 teaspoon vanilla
1 1/4 cup of pecan halves
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese sweetener on medium for about one minute. On low, add eggs, one at a time, until just blended. Finally, add sour cream, lemon juice and vanilla and beat just until blended (10-30 seconds).
Pour topping over the top of cheesecake then put into glass pan. Bake until set, 1 hour 15 minutes-90 minutes. Cool on rack for 15 minutes before moving to chill in the refrigerator.
1-1/2 cups SF Corn Syrup
2 cups heavy or whipping cream, divided
1 cup cream
2 cups Splenda
1 cup chopped nuts (optional)
1 tablespoon vanilla extract
Spray 8- or 9-inch square baking pan with cooking spray.
Combine lc corn syrup, 1 cup cream, milk, sugar and salt in a 4-quart saucepan.
Bring to boil over medium-low heat, stirring occasionally.
Reduce heat to low and continue cooking and stirring occasionally until
temperature on candy thermometer reaches 234°F or small amount of mixture
dropped into very cold water forms a soft ball which flattens on
Gradually add remaining 1 cup cream in a thin steady stream, stirring constantly.
Continue cooking over low heat, stirring frequently until temperature on candy
thermometer reaches 244°F or small amount of mixture dropped into very cold water forms
a firm ball which does not flatten on removal. Remove from heat.
6. Stir in nuts and vanilla. Pour into prepared pan. (NOTE: Do NOT
scrape side of saucepan.) Cool on wire rack.
Invert cooled candy onto cutting board.
If candy sticks, heat bottom of pan slightly to release from pan;
cool before cutting. Cut into 1-inch squares. Wrap squares individually
in waxed paper or plastic wrap. Store in tightly-covered container.
Light Corn Syrup
2 cups polydextrose
3/4 cup water
1/8 teaspoon salt
1/4 teaspoon vanilla
1/2 cup splenda
simmer 7 minutes