Diabetic Friendly Snickerdoodle Cheesecake

Crust

1 1/4 cup Graham Cracker crumbs

8 tbs melted butter

1/8 cup Splenda Brown Sugar Blend

1/8 cup Splenda granulated sugar

Preheat oven to 375. Combine in gallon size bag and knead together. Spread in pan (I used a springform pan) press down with spoon until firmly pressed onto bottom of pan. Bake for 7 minutes. When done set aside until firm (I put mine in the fridge to chill faster).

Filling

1 1/4- 8oz softened cream cheese

1 cup powdered sugar substitute (1 cup Splenda granulated sugar and 1 1/2 tbsp cornstarch blended in blender or food processor to fine powder consistency)

2 1/2 cups heavy whipping cream

1/2 tbsp vanilla extract

1 tbsp cinnamon (more according to taste preference)

With hand mixer mix cream cheese and sugar. Once combined add in heavy cream and vanilla. Add in cinnamon to taste preference. Spread filling over cooled crust and chill for 4 hours ( I threw mine in freezer for 1 hour and about to 2 hours in fridge to speed up the setting process)

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