“Scale, scale on the floor, who’s the fittest of them all?” Obviously you and me because we decided not to give into temptation and eat all those delicious heart shaped candies.
This won’t be a long post because I need to make this cheesecake and let it cool before the season premier of “The Walking Dead” tonight!
Few things before we begin:
*I’ve only made this in mini meatloaf pans and it’s yielded enough for two pans. I am sure this can be done in a cake pan and a cupcake pan but I haven’t tried them yet.
*Great make-ahead dessert/treat. They freeze very well.
*I’ve kept them in the fridge, stored in ziplock bags and they held up for five days. I am not sure about any longer.
1- 8oz package of cream cheese
8 Splenda packets
1 tbls vanilla extract
1 tbls Torani sugar free chocolate macadamia nut syrup (If you do not have this, I suggest using a teaspoon of vanilla extract)
*Optional: cocoa powder or crushed nuts, or fruit like blue berries, or crushed bakers chocolate
*Optional: Top it off with some fresh fruit and whipcream
I used chopped walnuts and lined the pan with the walnuts to make a “crust”
Preheat oven to 350F
Mix all ingredients together
Grease your pan (I used PAM)
If you are lining your dish with crushed walnuts, do that first and pour batter on top. If not, pour batter into dish
Bake for approx 40-45 min or until cake looks golden brown
Please make sure to refrigerate before eating. It tastes much better chilled. Last time I made them, I put them in the freezer to cool off because we were impatient and wanted them ASAP. So remember to refrigerate or freeze prior to eating.