Our goals were to reduce the sugar, add a "flavoring", and use up what was on hand.
We used pecans for the crust and a Splenda sugar blend in the actual cheesecake. Not perfect, but this is a treat -- not an every week occurrence. For flavoring we were originally going to go with chocolate, but daughter loves anything that is "cookies and cream" so we crushed a small amount of gf cookies and added. The using up what was on hand was easy -- 2 packages of reduced fat cream cheese from the refrigerator, 2 eggs, almond milk, vanilla, a tbsp. or so of gf baking mix, pecans/butter for the crust and Splenda from storage.
We cooked it in the slow cooker and it is now cooling in the refrigerator. The photo was taken after baking, but before refrigeration. (Like all good cooks, we did taste the filling...lol...and I'm hoping it is as good baked as it was unbaked.)
This tiny cheesecake should give us somewhere between 6 and 8 servings.
6 if daughter cuts it and 8 if I do!
The verdict -- the adults liked it, but the teenager said it wasn't sweet enough.
I think next time I would leave off the crust since the nuts seem to compete with
For that matter since daughter doesn't like it, I think I'd prefer to make it plain
next time and just top with fruit.