Sugar Substitute Recipes: Sugar Free Mocha Cheesecake | Submitted By: Jenn Hall

1 1/2 cups sugar free chocolate wafer cookie crumbs1 1/2 cups chopped pecans4 tablespoons butter3 (8 ounce) packages cream cheese, softened1 cup brown sugar substitute3 eggs1 teaspoon vanilla extract4 teaspoons instant espresso coffee powder2 tablespoons all-purpose flour1 cup sour creamPreheat oven to 400 degrees F (205 degrees C). Combine the chocolate wafer cookie crumbs, pecans and butter or margarine and mix well. Press into the bottom and 1/2 up the sides of one 9 inch springform pan. In a large bowl, with and electric mixer on medium speed, beat together the cream cheese and brown sugar substitute until fluffy. Beat in the eggs, vanilla and espresso until smooth and well blended. Approximately 2 minutes. Add the flour and sour cream and beat until smooth. Scrape filling into the prepared crust and smooth top. Bake at 400 degrees F (205 degrees C) for 15 minutes then reduce oven temperature to 300 degrees F (150 degrees C) and continue baking for 25 to 30 minutes or until cheesecake is set around the edges but still jiggles slightly in the center. Let cake cool for 2 to 3 hours then refrigerate until well chilled. Approximately 6 hours or overnight. One hour before serving, run a knife around the edge of the pan and remove the cake from the springform pan. Slice and serve. Amount Per Serving  Calories: 367 | Total Fat: 31.6g | Cholesterol: 133mg

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Cake Recipes: Amaretto Cheesecake II | Submitted By: V Monte

4 (8 ounce) packages cream cheese1 1/2 cups white sugar2 tablespoons cornstarch6 eggs1 (16 ounce) container sour cream1/2 cup melted butter1 tablespoon vanilla extract1 tablespoon orange extract1 tablespoon lemon juice1 tablespoon almond extract2 fluid ounces amaretto liqueur2 1/2 cups crushed macaroon cookies2/3 cup melted butterPreheat oven to 450 degrees F (230 degrees C). Wrap the outside of a 10 inch springform pan with foil. In a large bowl, beat together cream cheese, sugar and corn starch until smooth. Beat in eggs one at a time. Beat in sour cream and 1/2 cup melted butter. Stir in vanilla and orange extracts, lemon juice, almond extract and amaretto liqueur. To make crust: Combine macaroons and 2/3 cup melted butter. Blend thoroughly. Place most of the crust mixture in the bottom of the springform pan. Pour cheese mixture over crust, and sprinkle some crust mixture on top of batter. Place springform pan in a roasting pan, and set it in the oven. Fill roasting pan with water. Bake in preheated oven for 1 hour. Remove from oven and let set for 2 hours. Invert cheesecake so that the bottom becomes the top. Amount Per Serving  Calories: 760 | Total Fat: 57.4g | Cholesterol: 252mg

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